Spicy Orange Salad

This refreshing and beautiful orange salad is a must try all year around. Peeled oranges are first marinated in olive oil and Timut pepper, whose unique grapefruit-and-passionfruit notes heighten the citrus without overwhelming it. Then the oranges are sliced and arranged into an elegant rosace—a gentle spiral that catches the light like stained glass. The salad is decorated with sweet and sour raspberry-flavored red onion rings pickles, their jeweled pink hue contrasting against the orange segments. Just before serving, the entire dish is finished with a drizzle of spiced oil and arugula. The result is a bright, complex dance of flavors: juicy, peppery, tart, and aromatic. Whether served as a winter starter or a summer dessert, this salad never fails to astonish.

Spicy Orange Salad

Course: Salad

Cuisine: French

Keyword: citrus, orange

Difficulty: easy

Prep Time: 40

Cook Time: 1

Make a day ahead: 0

Total Time: 41

Servings:

Calories: 90kcal

Cost: $10

This refreshing and beautiful orange salad is a must try all year around…

Equipment

1 Whisk
1 Saucepan
2 large bowls
3 deli containers
1 Sieve
1 Rubber spatula
1 Mandoline
1 Large serving plate

Ingredients

1 each Red onion raspberry pickles Recipe
1 each Chili pepper oil (optional) Recipe

Orange Salad Marinade

10 each Navel orange
1 g Ground Timut pepper to taste
50 g Extra virgin olive oil

Orange Vinaigrette

100 g All the rendered juice from the orange marinade
25 g Olive oil
40 g Juice from the red onion raspberry pickles

Instructions

Red onion raspberry pickles. Make pickles a day ahead.
Chili pepper oil.

What is Timut Pepper

Timut pepper, now prized by great chefs, offers subtly fruity and delicately floral notes, a gentle warming piquancy, and a pleasantly tangy sensation reminiscent of grapefruit, yuzu, and lemon.

Orange Marinade

A day prior to serving the dish, peel the oranges and place them in a large bowl. Drizzle olive oil over the oranges and season them with ground Timut pepper. Cover and leave them in the refrigerator for up to 24 hours to develop the aromas.

Vinaigrette

Save and reserve the rendered Timut-enhanced orange-olive oil juice.
Whisk in the remaining ingredients. Add more salt to taste.

Salad Presentation

Cut oranges into slices.
Arrange orange slices in neat spirals. Top with pickled red onion, chili pepper oil, and some sliced chili peppers if desired. For contrast of color and texture, you can also add some extra thinly sliced red onion rings (soak them in ice water for an hour before using).
Serve the orange salad with arugula if desired, and season the oranges with a sprinkle of salt and drizzle over some of the vinaigrette. Bon appétit!