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the goods 2 blood oranges 2 oranges mache (lamb's lettuce) 1/2 cup creme fraiche olive oil (preferably infused with blood orange) maresh peppers (substitute with chili flakes) time: total 15 minutes  | |||
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blood orange salad I cannot take credit for this gorgeous salad; I was served something very similar at Zuni one night and came home dreaming about it. so I made up my version of it the creamy, spicy, citrusy combination is mouthwatering peel: all oranges (use a paring knife to remove as much pith as possible, leaving the surface clean) slice: oranges into rounds arrange: on serving dish with sprigs of mache dollop: creme fraiche around the orange slices drizzle: liberally with the olive oil sprinkle: with maresh peppers or chili flakes *maresh peppers are turkish chilis and have the heat of chili with the smoky sweetness of paprika...worth the hunt **macevoy olive oil co in san francisco do a great blood orange olive oil, if you can't find it, then try infusing plain olive oil with some orange rind...squeeze the rind a little to release the oils from the skin, then let the rinds and oil sit for a while
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