Orange and Carrot Salad with Orange Vinaigrette
Juicy oranges tossed with crisp, fresh shredded carrots, drizzled with a light but luscious vinaigrette adding more layers of orange, a touch of honey and the subtle tang of red wine vinegar. Cold with a crunch and a touch of natural sweetness - who would ever dream this orange duo could create such an explosion of flavors in your mouth?
Equipment
- Small skillet
Ingredients
- 3 navel oranges
- 3 cups grated carrots, about 1 pound of carrots
- 2-½ tablespoons honey
- 1 tablespoon red wine vinegar
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- 1 teaspoon toasted sesame seeds*
Instructions
- Juice ½ of one of the oranges - you'll want about 3 tablespoons of juice. Next, zest one of the oranges giving about 1 tablespoon zest. Place the juice and the zest in a large measuring cup.
- Peel, section or slice the oranges into bite size pieces and toss them in a large mixing bowl with the grated carrots.
- Pour the honey, red wine vinegar, olive oil, kosher salt, and pepper into the measuring cup with the orange juice and orange zest. Whisk together until well blended.
- Pour the vinaigrette over the oranges and carrots along with the toasted sesame seeds.
- Toss to mix together. Chill until ready to serve.
- *To toast the sesame seeds, warm them in a small skillet over medium heat. Stir frequently until lightly golden, about 5 minutes.