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Spicy Orange Salad

This refreshing and beautiful orange salad is a must try all year around...
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Prep Time 40 minutes
Cook Time 1 minute
Make a day ahead 0 minutes
Total Time 41 minutes
Servings: 8
Course: Salad
Cuisine: French
Calories: 90

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

Equipment

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

Method
 

  1. Red onion raspberry pickles. Make pickles a day ahead.
  2. Chili pepper oil.
    spiced oil
What is Timut Pepper
  1. 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
  1. 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
  1. Save and reserve the rendered Timut-enhanced orange-olive oil juice.
  2. Whisk in the remaining ingredients. Add more salt to taste.
Salad Presentation
  1. Cut oranges into slices.
  2. 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).
  3. 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!