Recipes, Cooking tips & more from Los Altos de Eros, Boutique Hotel & Spa in Tamarindo, Costa Rica.
Forget about your traditional bed of greens for this salad. And forget about oranges only being part a healthy snack or your morning orange juice. This eccentric salad is light, juicy and loaded with vitamin C, a perfect starter to a dense meal of chicken or beef, as it cleans the palate and prepares digestion.
Ingredients: (per serving) 1 large orange. Dressing: 1 large red onion chopped julienne style, 1/2 cup orange juice, 2 tbs dijon mustard, 2 tbs honey, 2 tbs white vinegar. Garnish: 1 tbs of orange peel cut in thin strips, 3 tbs sugar.
Preparation: 1. Peel the orange and cut into slices. Remove seeds. Dressing: Place all the ingredients in a recipient and whisk together. Garnish: Place the the orange peel in a pan with the sugar over high heat and stir around until candied.
To serve: Spread 5 orange slices on a plate and drizzle with the dressing. Add salt, pepper and a dash of balsamic vinegar for extra flavour. Garnish with a small bunch of candied orange peel. Enjoy!