Ingredient: Blood oranges
Recipe: Blood orange vinaigrette
Cat Yee Cramton, general manager of Le Reve Patisserie & Café
temperatures have dropped and snow is on the ground, but the smell
of citrus and berries is in the air. January marks the peak of blood
orange season, and this garnet-hued fruit adds a burst of flavor and
color to salads, desserts and even cocktails. Try Le Reve’s blood
orange vinaigrette over a salad of wintry greens.
oranges, peeled and seeded
1 sachet bag
of high-quality chamomile tea
¼ cup extra
virgin olive oil
champagne vinegar or sherry vinegar
¼ cup pomace
or blended olive oil
½ tsp. salt
¼ tsp. black
Bring 4 cups
of orange juice to a boil over medium-high heat. Reduce heat to
medium, simmer until orange juice reduces to 1 cup.
juice is reducing, puree 4 blood oranges in a blender or food
processor — it will make about 1/3 cup of puree. Once orange juice
is reduced, add blood orange puree and chamomile tea sachet. Remove
from heat, let steep for 10 minutes, then strain through a fine
strainer (or sieve) into a mixing bowl. Let cool at least 20
minutes. Once cooled, begin whisking blood orange and orange juice
reduction. As you whisk, slowly add the extra virgin olive oil, pour
in the vinegar, then add the pomace or blended olive oil. Season
with salt and pepper.
salad greens. At Le Reve, this vinaigrette is tossed in a salad of
crispy, duck leg confit, chevre, Marcona almonds, blood orange
segments, thinly sliced fennel, frisee lettuce and arugula.