Blood Orange, Radish and Dill Salad

Certain things are worth waiting for.

Blood oranges are one of them. I love all varieties of orange so to me, blood oranges are like an already pretty woman wearing red lipstick for a special occasion. It’s nature’s way of giving oranges moxie and making them spunkier than they already are for just a little while, just long enough to tease people. How mean is that. Usually by the time I’ve decided to buy them their season is already over, and I’m left daydreaming about them for a whole year.

But not this year…

I’ve bought them as soon as I saw them. I’ve become smart enough not to procrastinate on important things like this. I bought a kilo, ate what I could and made a salad with the rest.

So, this is my message to you-ou-ou. Outsmart nature, buy blood oranges while they last, and do make this salad.

Blood Orange, Radish and Dill Salad Recipe

You can completely skip the dressing if you let the salad sit for an hour to release its juices, then toss. The liquid from the red onions, radishes and blood oranges makes the most superb of “vinaigrettes”.

Ingredients:

4 blood oranges, segmented (How to segment oranges)
Medium bunch of radishes (about 15 pieces), thinly sliced
¼ red onion, thinly sliced
1 large bunch dill, chopped

For the dressing
2 tablespoons olive oil
1 tablespoon red wine vinegar
¼ teaspoon honey mustard

Directions:

Combine the ingredients for the salad in a bowl.

Make the dressing by whisking together the ingredients for the dressing in a separate bowl.

Add the dressing to the salad and toss.

Enjoy at room temperature.

 

Jennifer Dumas

My name is Jennifer! Welcome to Dinners and Dreams. My goal here is to encourage you to try out recipes you never thought you could make at home. Furthermore, I also review products that I have used in the past or currently using to make every day buying decisions easier and to ensure you get the best value for your money.

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