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SideChef
Recipes
Blood Orange, Kalamata and Manchego Salad
Recipe

13 INGREDIENTS • 5 STEPS • 20MINS

Blood Orange, Kalamata and Manchego Salad

5.0
3 ratings
The fresh, bold flavors of this salad will add an extra something to tonight's dinner. This salad is great to prepare beforehand, and then just toss together with the dressing right before serving.
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Blood Orange, Kalamata and Manchego Salad
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
The fresh, bold flavors of this salad will add an extra something to tonight's dinner. This salad is great to prepare beforehand, and then just toss together with the dressing right before serving.
20MINS
Total Time
$3.39
Cost Per Serving
Ingredients
Servings
4
US / Metric
Dressing
Lemon
1/2
Valencia Orange
1/2
Valencia Orange
Chili Powder
1/2 tsp
Chili Powder
Honey
1 tsp
Olive Oil
1/2 cup
Salt
to taste
Salad
Wild Baby Arugula
1 pckg
Wild Baby Arugula
Radicchio
1 head
Radicchio
Kalamata Olives
to taste
Nutrition Per Serving
VIEW ALL
Calories
424
Fat
35.8 g
Protein
10.7 g
Carbs
18.9 g
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Blood Orange, Kalamata and Manchego Salad
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
Cooking InstructionsHide images
step 1
Start with the vinaigrette: juice the Lemon (1/2), Valencia Orange (1/2) and Lime (1) through a fine mesh strainer into a bowl.
step 1 Start with the vinaigrette: juice the Lemon (1/2), Valencia Orange (1/2) and Lime (1) through a fine mesh strainer into a bowl.
step 2
Add Chili Powder (1/2 tsp) and Honey (1 tsp), then stream with Olive Oil (1/2 cup) whisking constantly, until emulsified. Add Salt (to taste) and taste to check seasoning.
step 2 Add Chili Powder (1/2 tsp) and Honey (1 tsp), then stream with Olive Oil (1/2 cup) whisking constantly, until emulsified. Add Salt (to taste) and taste to check seasoning.
step 3
Slice the skin off the Blood Oranges (2), removing the white pith. Then slice the oranges into discs.
step 3 Slice the skin off the Blood Oranges (2), removing the white pith. Then slice the oranges into discs.
step 4
Tear the Radicchio (1 head) in pieces, then thinly slice the Fennel Bulb (1/2). Shave the pieces of Manchego Cheese (1 cup) and chop the Kalamata Olives (to taste).
step 4 Tear the Radicchio (1 head) in pieces, then thinly slice the Fennel Bulb (1/2). Shave the pieces of Manchego Cheese (1 cup) and chop the Kalamata Olives (to taste).
step 5
Assemble the salad: toss the radicchio, fennel, Wild Baby Arugula (1 pckg), and dressing together, top with the oranges, manchego, and olives, and give it a final toss.
step 5 Assemble the salad: toss the radicchio, fennel, Wild Baby Arugula (1 pckg), and dressing together, top with the oranges, manchego, and olives, and give it a final toss.
Tags
view more tags
Appetizers
American
Gluten-Free
Healthy
Shellfish-Free
Vegetarian
Salad
Spring
Vegetables
Winter
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