Winter in San Antonio has been…not terrible. While the poor East Coast is getting Snowzilla’ed, we’re outside enjoying the sunshine. And Central Market is currently having their Citrus Celebration, which features about 60 different kinds of grapefruit, oranges, lemons, etc. It’s beautiful and delicious and makes me happy every time I set foot in that store.
This salad is perfect as either an appetizer or a dessert. Blood oranges are seasonal, and sweeter than a typical orange, but the addition of a little drizzle of honey, some flaked citrus salt (if you have it, if not, regular salt will work too) and some julienned basil is the most amazing combination. So many flavors!!
BLOOD ORANGE CITRUS SALAD WITH HONEY, BASIL AND SEA SALT (Serves 2)
Two blood oranges
Local honey, approx. 1 tsp. per salad
7-8 basil leaves
Pinch of flaked citrus salt or regular sea salt
Cut off the top and bottom of the orange, so it can stand on one end. Then, carefully remove the skin with a sharp knife, making sure you don’t cut away too much of the orange.
2. Cut orange into slices, width-wise, and arrange on a plate.
3. Drizzle with honey, sprinkle with sea salt and top with julienned basil. Serve immediately.
French Green Beans are one of my favorite foods in France. To be clear: these are not green beans, those chunky, crunchy, scowl-inducing veggies your mom used to make you eat as a kid. These are French Green Beans, or haricots verts, slender little delicate beans that are delicious on their own or quickly blanched and then tossed with some carrot sticks, a couple beet greens and that dijon-spiked, shallot-based classic french vinaigrette. This is not a salad. This is an event. Enjoy.
FRENCH GREEN BEAN SALAD (Serves 2 as a main or 4 as a side)
1 lb. French Green Beans
1/4 C. matchstick carrots
1/2 C. beet greens (no more – the beans are the star of this, not the greens)
1.Blanch your green beans. You do this by gently boiling some salted water in a large pot, then throwing the beans in for no more than 2 minutes, or until the beans have a little bend to them, but aren’t soggy. Test them pretty often, so you make sure you get the right texture – it’s key to the salad.
2. Have an ice bath ready, and when the beans are ready, quickly drain them in a colander and dunk them in the ice bath so they stop cooking.
3. Drain the beans and pat them dry. Toss with 3/4 of the vinaigrette, then add the carrots and beet greens, and toss with the rest of the vinaigrette.
4. Serve immediately and enjoy. J’adore les haricots verts!