Published January 1, 2000.
Most salads made with oranges simply don't have enough orange flavor. We found two tricks that solve this problem.
In the midst of the earthy root vegetables and dark, rich braises and stews of winter cooking, our taste buds crave bright, rollicking flavors. The oranges that fill winter produce bins sate that appetite nicely, whether alone or as part of a lively salad. But too often these salads disappoint because the oranges fall by the wayside, their flavor fleeting and the pieces of orange lost among the salad greens.
Our goal was to develop salads in which the oranges had a distinctive presence alongside other vivid but complementary flavors.
Use orange zest to improve the orange flavor of the vinaigrette. For beautiful, even pieces of fruit, cut the oranges into sections freed from their outer membrane.
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