Ingredients
- 2 teaspoons olive oil
- 1 tablespoon minced shallots
- 1/2 teaspoon minced garlic
- 1 teaspoon grated blood orange zest
- 1 cup freshly squeezed blood orange juice
- 1/2 teaspoon Dijon mustard
- 1 tablespoon honey
- 2 tablespoons Champagne vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2/3 cup extra-virgin olive oil
- 8 ounces cured salmon gravlax
- 8 ounces watercress
- 2 heads Belgian endive, thinly sliced on the bias
- 12 ounces thin asparagus spears, blanched in salted water, drained, and patted dry
- 1 cup strawberries, hulled and quartered
Directions
Set an 8-inch saute pan over medium heat and add the olive oil. Once the oil is hot, add the shallots and cook, stirring often for 1 minute. Add the garlic and orange zest to the pan and continue to cook for 30 seconds. Pour the orange juice into the pan and raise the heat to high. Bring to a boil and allow the juice to reduce by 3/4, about 8 minutes. (The mixture should be thick and syrupy.)
Pour the warm orange mixture into a medium bowl, and add the mustard, honey and vinegar. Season with the salt and pepper and whisk to blend. Stir vigorously and slowly drizzle the oil into the bowl as you whisk. Set the vinaigrette aside as you prepare the salad.
Arrange 2 ounces of salmon on each of 4 salad plates. In a large bowl, combine the watercress and endive. Season with salt and pepper, and drizzle 5 to 6 tablespoons of the vinaigrette over the salad. Use your hands or a pair of tongs to toss the salad, making sure that everything is well blended. Place 4 to 5 asparagus spears on each plate, forming a box shape. Place the salad mixture inside each asparagus box and arrange the strawberries around the plate. Serve immediately.
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By lisacorey_12584940
Washington, 47
on February 22, 2010
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I made the blood orange vinaigrette and it was soooo good! It took a little more work to heat it and let it reduce but it was worth it and I will make it again and again when I have blood oranges on hand. Thanks!
By dmhopkins_8870672
Wichita, KS
on December 13, 2009
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Emeril, I love you! The Blood Orange Vinaigrette is simply the most heavenly thing I've ever tasted. I marinated chicken breast in the vinaigrette instead of using gravlax and grilled them. Paired with the greens and strawberries this salad will simply make your pallet sing. BRAVO!
By Vangelista
Idaho
on May 09, 2009
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I made the blood orange vinaigrette for a salad of strawberries, almonds, and basic "spring mix" lettuce and it is just outstanding. I had to leave out the mustard as I haven't got any, and shallots as my boyfriend's allergic. I found blood oranges at a farmer's market last week and bought two, not having the faintest idea what I was going to do with them. This seems like a good "intro" recipe for a weird new ingredient. If I didn't know it had orange juice in it, I'd never guess just from the tate -- it's citrusy but not knock-you-out orangey. I bet it would also taste outstanding on rotisserie chicken. I'm going to hang onto this recipe. (PS: My boyfriend is raving about the complex-yet-approachable taste as I type this.
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