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26 April 2010

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Yes, it is wonderful! The sweetness of the orange and the spicy of the onion is just wonderful. I hope that I can have Annie's zest for life as I age.

I've done orange and fennel salad. Kinda tempted to try this version now just because of your raves. How come you didn't photograph Annie's salad?

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Hi Wandering Chopsticks,

Well I did not have my camera with me. And when we made the Orange Onion salad it was in the evening... I am terrible taking photos at night... this morning all that remained was an empty bowl.

Hence no photo... just onion breath.

C


Wished I could have a forkful to taste right now!

My favorite orange salad:

2 peeled oranges, cut into very thin slices (Tarocco or blood oranges taste best), 1 thinly sliced red onions, 1 thinly sliced fennel bulb, black Gaeta olives (tiny black olives, very tasty), a little bit of sea salt, ground black pepper, a handful or two of blueberries and crushed fennel seeds or dried oregano. If the oranges are very sweet, I add a bit of lemon juice. Bon appetit!

Oh, that sounds divine! I am going to try it tonight. I like the idea of pistachios thrown in. Thanks for sharing Annie and Corey!

Of to try it for dinner tonight!

My garlic breathe from pesto soup could be smelled all over Provence. worth every bite!

Is the onion Annie used as mild and ssweet as our Vidalia or Walla Walla varieties?

A favorite simple salad when we have wa-a-a-ay too many radishes from the garden all at once: Wash and trim a whole mess o' radishes, then grate them -- I use my Cuisinart (because I can't stand bloodshed, especially my own!), although if you're more deft, you could grate them manually using a cheese grater instead. Pile a heaping mound of grated radish on a leaf or two of your favorite lettuce, then top with really good bleu cheese or Roquefort salad dressing and (optionally) a dash of freshly-ground black pepper. So easy to fix at the last minute, and colorful too!

I have a "thing" for old cutting boards especially french...and your photo made my heart skip a beat!!! Love....love...love those boards!!! Love your Annie story too!!!

Right now I'm on a strawberry with red onion, sunflower seeds and goat cheese salad kick. Sounds like it might be time to switch it up to orange/onion. Why is it so unusual for someone to offer you a taste of something like that?

It was served at a dinner party I attended....with blood oranges....beautiful!!!

ooo! Here I sit, still in my robe, sipping tea - and drooling at the thought of this salad. I wonder how it would be over a bed of spinach.

I love the unexpected taste thrown into a dish. I imagine the nutmeg add that sort of hit that makes you want another bite as you attempt to identify it.

What I think is really key to a great salad is using fresh fruits and vegetables that are locally in season. Also, simplicity! Wasn't one of the original fruit/veg salads the Waldorf, with apple, celery and walnuts?

I have had this salad but on a bed of crisp greens and with the tang of added black berries. A meal in itself with bread and cheese and wine.

The orange salad that I make has tomatoes, avocados, black olives and a sprinkling of toasted almonds in addition to the oranges, all dressed with a lemon-olive oil vinaigrette. Do not make, however, unless you are able to use freshly-picked from the garden, summer tomatoes!

Oh... I forgot to mention. I love this photo of the bread boards and oranges. Do you ever find old French cutting boards at the brocantes? Would you ever put them up for sale on your Tongue in Cheek Brocante?

No never but I shall ! Jx

Strange combo for me - I'll try it and let you know!

Oopsie, I forgot to tell you to add olive oil to my favorite orange salad! Here the ingredients again:

2 peeled oranges, cut into very thin slices (Tarocco or blood oranges taste best),
1 thinly sliced red onion,
1 thinly sliced fennel bulb,
black Gaeta olives (tiny black olives, very tasty, like the ones from Nice),
a handful or two of blueberries,
fruity olive oil,
a little bit of sea salt, ground black pepper,
crushed fennel seeds or dried oregano.
If the oranges are very sweet, I add a bit of lemon juice.
Bon appetit!

Sounds like a lovely salad dish for summer; will give it a try as I am always looking for new salads. But...I have to comment on the two chopping boards in your picture...FABULOUS! Are these yours? Did you find them at a brocante?

My version is similar.

Slice purple onions. Put them in a bowl. Place a strainer over them. Peel oranges. Slice them into the colander so they drip on the onions.

Use spring greens with some slivered leaves of mint.

Make dressing with balsamic, olive oil, mustard, black pepper, salt.

Arrange onions and oranges over greens. Drizzle on dressing and OMG.....heaven.

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