{"id":5359,"date":"2013-02-19T21:52:02","date_gmt":"2013-02-20T05:52:02","guid":{"rendered":"https:\/\/adribarrcrocetti.com\/main\/?p=5359"},"modified":"2013-02-23T20:47:22","modified_gmt":"2013-02-24T04:47:22","slug":"blood-orange-and-bella-di-cerignola-salad-with-solerno","status":"publish","type":"post","link":"https:\/\/adribarrcrocetti.com\/main\/blood-orange-and-bella-di-cerignola-salad-with-solerno\/","title":{"rendered":"Blood Orange and Bella di Cerignola Salad with Solerno"},"content":{"rendered":"


<\/p>\n

\"Blood<\/a><\/p>\n


<\/p>\n

Gather ye rosebuds while ye may,<\/em>
\n Old Time is still a-flying:<\/em>
\n And this same flower that smiles to-day<\/em>
\n To-morrow will be dying.<\/em><\/p>\n

…Robert Herrick<\/em><\/p>\n


<\/p>\n

It’s as true of blood oranges as rosebuds. Winter will soon be gone, and with it this most glorious citrus fruit. So juice up the Lenten season with blood oranges. There’s no sin in them.<\/p>\n

This classic combination of blood oranges, black olives and a vinaigrette is a wonderful luncheon plate. And jazzing it up with a drizzle of Solerno blood orange liqueur<\/a> updates it a bit. I’ve used black Bella di Cerignola olives. These olives are delicacies. Huge, with meaty flesh that yields to the bite, they come from Foggia in the region of Puglia. Try them once, and you will be hooked.<\/p>\n

I’m always looking for new ways to use Solerno liqueur<\/a>. Here I’ve drizzled it over the oranges for another layer of flavor. There are no amounts here, except for in the vinaigrette. Make as much or as little of this as you like.<\/p>\n


<\/p>\n

\"Blood<\/a><\/p>\n


<\/p>\n

Blood Orange and Bella di Cerignola Salad with Solerno<\/em><\/h4>\n


<\/p>\n

blood oranges
\nquartered Bella di Cerignola olives
\nmint sprigs
\nzest of 2 blood oranges
\nred wine vinaigrette
\nSolerno liqueur<\/p>\n

Make vinaigrette. Set aside. Using a sharp knife, cut the pith and peel from the oranges. Slice oranges into 1\/4 inch rounds. Quarter olives end to end.<\/p>\n

Arrange oranges on plate in overlapping pattern. Toss quartered olives with a few tablespoons of vinaigrette. Place olives in center of plate. Drizzle oranges with a tablespoon or two of Solerno. Sprinkle orange zest over plate. Top with mint sprigs.<\/p>\n

Vinaigrette<\/em><\/p>\n

1\/4 cup red wine vinegar
\n2 tablespoons blood orange juice
\n1\/2 teaspoon sugar
\nsalt and freshly ground pepper
\n1\/3 – 1\/2 cup olive oil<\/p>\n

Combine vinegar and blood orange juice in a small bowl. Slowly whisk in olive oil, checking for taste as you go. Add salt and pepper to taste. Add sugar, if desired.<\/p>\n

For another take on this classic, see Ciao Chow Linda’s recent post<\/a>.<\/p>\n

Food nerd notes<\/em>: All black Bella di Cerignola olives are not created equal. Those made by artisanal producers are superior. To obtain the much desired black color, the olives are treated in a multi-step process. For more on this read a most enlightening post from Gustiamo<\/a>.<\/p>\n


<\/p>\n

Note: You can click on any picture for a slide show!<\/em><\/p>\n

I have no affiliation with any product, manufacturer, or site mentioned in this article.<\/em><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Gather ye rosebuds while ye may, Old Time is still a-flying: And this same flower that smiles to-day To-morrow will be dying. …Robert Herrick It’s as true of blood oranges as rosebuds. Winter will soon be gone, and with it this most glorious citrus fruit. So juice up the Lenten season with blood oranges. There’s […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[59],"tags":[1520,401,1523,1522,1521,705,1519],"class_list":["post-5359","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-bella-di-cerignola-olives","tag-blood-orange","tag-ciao-chow-linda","tag-foggia","tag-gustiamo","tag-puglia","tag-salad"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pYzzK-1or","_links":{"self":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts\/5359","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/comments?post=5359"}],"version-history":[{"count":3,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts\/5359\/revisions"}],"predecessor-version":[{"id":5379,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts\/5359\/revisions\/5379"}],"wp:attachment":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/media?parent=5359"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/categories?post=5359"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/tags?post=5359"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}