I’ve been away from the blog for too long, largely due to an excess of work (that whole getting paid thing sometimes gets in the way of life…). Cooking has been pretty minimal as we slog our way toward Spring Break (one more week!), so we have been relying on lots of frozen stuff, quick meals like this salad, and dining out. We are in peak Cara Cara orange season, and I cannot resist the sweet, salmon-orange flesh of this tasty fruit. It goes exceptionally well with shellfish.
For this salad I used bibb lettuce, poached and chilled shrimp, toasted pecans, cara cara segments, and a light dressing made with citrus juice. Here is the recipe for the easy dressing:
Cara Cara Salad Dressing
1/3 cup cara cara orange juice
1 tablespoon fresh lime juice
1/4 cup extra virgin olive oil
1 teaspoon Dijon mustard
pinch of salt
Whisk all ingredients together and pour over greens. This keeps well in the fridge for several days.
I got some great photos from Beth over at Hungry Halloween and thought I would share. Beth won Jacques, and she wanted me to know that he is doing well (Beth is a wonderful baker and chocolatier, and she said Jacques is already putting on weight…). He looks pretty happy:
Thanks for reading,
-Angela
This looks so refreshing. I love it that Jacques found such a good home. I've got two breaks back to back, my daughter at CSU this week and my son in high school the next. I really enjoy having them home. I hope your break is great!
Jacques could use a nice shrimp salad and I could too. What are Cara Cara oranges?
Beth, they are a low-acid type of navel orange that has a salmony-colored flesh (more red than regular navels). They are awesome!