Let me tell you minneola's really are the best type of oranges. They have a great balance in terms of sweetness. Which makes them perfect for different type of dishes.
Minneola Orange Salad
Last year when I was visiting the Italian Island, Sardinia I picked up this amazing recipe. The vibrant minneola in contrast with the black olives immediately grabbed my attention. This recipe is a fresh and vibrant salad that pairs perfectly with duck or red meat.
The juice that is left from the dressing and the minneola is heavenly. A great tip is to keep the left over juice and use it to flavor another salad or as a syrup when cooking duck-breast.
- 4 portions
- Prep time: 25 Minutes|Cook time: 0 Minutes|Total time: 25 Minutes
- To take the skin of the minneola chop off the top. Use a sharp knife to slice off strips of skin until you are left with a bare minneola where you can see all the segments. Cut along the sides of each segment so the segments come loose. Add all the segments to a bowl and throw the middle part that keeps all the segments together in the bin.
- If you are using black olives with a pit make sure to remove them. Chop the olives in rings and add them to the minneola.
- Chop the mint leaves and add them to the mixture.
- Add the minneola mixture to the fridge and let sit for 15 minutes. The minneolas will release their juices which you need for the dressing.
- Take the juices from the minneola and add them to a separate bowl. Mix in the balsamic, olive oil, until you get a thick mixture, and balance with salt and pepper.
- If you can't get minneola's you can replace them with oranges, blood oranges or even mandarins.
Want more details about this and other recipes? Check out more here!Go