Best 5 Orange And Grapefruit Salad With Coriander And Black Olives Recipes
Escape the ordinary with a vibrant and refreshing Orange and Grapefruit Salad with Coriander and Black Olives, a culinary delight that tantalizes your taste buds. This vibrant salad showcases a harmonious blend of citrusy oranges and grapefruits, complemented by the aromatic freshness of coriander and the savory touch of black olives. Every bite is an explosion of flavors, textures, and colors, making it a perfect side dish, light lunch, or brunch option.
The recipe collection offers variations to suit your preferences:
- Indulge in the classic Orange and Grapefruit Salad, a timeless combination that highlights the natural sweetness of the fruits.
- Elevate your salad with the tangy Pomegranate and Orange Salad, where juicy pomegranate arils add a burst of color and flavor.
- Experience a delightful fusion with the Orange, Grapefruit, and Avocado Salad, where creamy avocado balances the citrusy flavors.
- Refresh your palate with the Orange and Grapefruit Salad with Fennel, where the aniseed notes of fennel add a unique dimension.
- Satisfy your sweet cravings with the Orange and Grapefruit Salad with Honey and Pistachios, where a drizzle of honey and crunchy pistachios create a sweet and nutty symphony.
Embark on a culinary journey with these Orange and Grapefruit Salad variations, each offering a unique taste experience.
ORANGE AND GRAPEFRUIT SALAD WITH CORIANDER AND BLACK OLIVES
Steps:
- Peel and segment the citrus. Using a paring knife, slice a thin slice off the top and the bottom of the fruit, so that it has a stable base. Then, start to slice off the peel in strips, moving your knife from top to bottom, following the natural curve of the fruit. Repeat, moving around the perimeter of the fruit, until there's no more peel and the flesh is visable.
- To remove the segments, hold the fruit in the palm of your hand and then slice between the membranes toward the center of the fruit to release a pretty little segment of citrus. Repeat for each fruit.
- Arrange the orange and grapefruit segments in a shallow dish. Sprinkle the olives over the fruit. Drizzle the oil over the citrus segments and sprinkle with the coriander, salt and pepper. Serve.
BLOOD ORANGE AND GRAPEFRUIT SALAD WITH CINNAMON
A sage-infused vinaigrette and a dash of warming cinnamon take this citrusy dish one step further than most breakfast and brunch fruit salads.
Provided by McKel Hill
Categories HarperCollins Citrus Salad Breakfast Brunch Fruit Orange Grapefruit Cinnamon Winter Vegetarian Vegan Wheat/Gluten-Free
Yield Serves 4
Number Of Ingredients 8
Steps:
- Keep the peel on the fruits to start, which makes slicing them into thin pieces much easier. With a sharp knife, slice the grapefruits and the oranges into thin rounds. Remove the peel from the perimeter of all the rounds. You may do so by using your finger, or make a small slit into the peel and continue to tear the peel off-you'll want to be delicate with this entire process so as not to damage the round shape.
- In a small bowl, whisk together the olive oil, vinegar, salt, sage, and pepper to taste.
- Arrange the fruit rounds on a large platter or plate, alternating the colors. Drizzle with the vinaigrette and dust with the cinnamon just before serving. Serve immediately or store in an airtight glass container in the refrigerator for 1 day.
ORANGE AND OLIVE SALAD
I wanted to be sure to include a few words about fruit salads-not sweet fruit cocktails in heavy syrup, but savory salads made like other composed salads. These may consist of fresh fruit alone, or fresh fruit combined with lettuces or other salad greens, with nuts and cheese often added for richness and texture. When there are no greens available and I desperately want something fresh, fruit salads are refreshing alternatives, either at the beginning or the end of a meal. Figs, apples, pears, pomegranates, persimmons, and almost all of the citrus fruits make good salads, with or without greens. All these fruits of fall and winter have an affinity for hearty chicories such as escarole, radicchio, and curly endive. Among my favorite fruit salads are an orange salad with black olives; avocado slices and grapefruit sections; persimmons or Asian pears with nuts and balsamic vinegar; and orange slices with marinated beets. Oranges and other citrus fruits need to be peeled and sectioned for a salad. When skinning the fruit, you want to remove all the outer peel and the membranes that enclose the sections, exposing the juicy fruit inside. You will need a small, sharp knife to do this. First, slice off the top and bottom of each fruit, slicing deeply enough to expose the inner flesh. Then, position your knife blade at the top where the fruit and peel meet, and carefully cut down following the contours of the fruit. Continue around the fruit, cutting from top to bottom, rotating the orange, until all the peel and membrane is removed. Trim away any remaining white bits of membrane. You can then slice the orange crosswise or cut between the membranes to free the individual sections. Apples and pears can be peeled or not, but to avoid oxidation, which turns the cut surfaces brown, they should be prepared just before serving. Persimmons must be peeled; this can be done in advance, but keep them covered so they don't dry out. Fruit salads are usually dressed very simply, sometimes with nothing more than a drizzle of olive oil or vinegar, or with a vinaigrette made of some citrus juice and a touch of vinegar, a little chopped shallot, salt, pepper, and olive oil.
Yield makes 4 servings
Number Of Ingredients 7
Steps:
- Remove the peel and membrane, exposing the juicy flesh, of: 4 small or 3 medium oranges.
- Slice into 1/4-inch-thick round pinwheels and arrange them on a plate. Cut in half lengthwise, peel, and slice thin: 1 small red onion.
- Onion slices cut horizontally are prettier than slices cut lengthwise. If the onions are particularly strong, soak them in ice water for 5 to 10 minutes. Drain them well before adding to the salad. Make a vinaigrette. Mix together: 2 tablespoons orange juice, 1 teaspoon red wine vinegar, Salt and fresh-ground black pepper.
- Whisk in: 2 tablespoons olive oil.
- Taste and adjust with more salt and vinegar as needed. Scatter the onion slices over the oranges and spoon the vinaigrette over. Garnish with: Small black olives (4 or 5 per person).
- I prefer to serve the olives unpitted to preserve their integrity and beauty, but be sure to tell your friends so they know the pits are there. Use niçoise olives if you can find them, but any briny black olive will do (large ones can be coarsely chopped, if you like).
WINTER CITRUS SALAD WITH HONEY DRESSING
This citrus salad requires only that you overcome the notion that salads must be green; it's a novel and wonderful antidote to sorry-looking lettuce. If you're lucky and can find blood oranges, use them; same with the odd, supremely delicious and usually quite pricey pomelos.
Provided by Mark Bittman
Categories easy, quick, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Peel citrus, removing as much pith as possible, and slice into wheels. Remove any pits, layer fruit on a serving dish, sprinkle with salt and garnish with chopped onion.
- Whisk together olive oil, vinegar, honey, lime juice and tarragon until well combined; taste, adjust seasoning as needed and drizzle over salad.
Nutrition Facts : @context http, Calories 168, UnsaturatedFat 9 grams, Carbohydrate 20 grams, Fat 10 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 392 milligrams, Sugar 14 grams
SICILIAN-STYLE CITRUS SALAD
Winter is the season when many kinds of citrus fruits suddenly appear. For this savory fruit salad, a mixture of navel, blood and Cara Cara oranges and a small grapefruit make a colorful display. It's fine to use just one kind of orange, blood oranges being the classic example. Thinly sliced fennel, celery and red onion add a tasty bit of crunch. The salad is dressed assertively with oil and vinegar, and scattered with olives and flaky sea salt.
Provided by David Tanis
Categories brunch, dinner, easy, lunch, salads and dressings, appetizer, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Make the vinaigrette: Whisk together olive oil and vinegar in a small bowl. Season with salt and pepper and set aside. It should be tart but not over-vinegary. Taste and add a little more olive oil if necessary.
- To peel the citrus fruit, use a small serrated knife. First, cut off a thin slice of peel from the top and bottom of the orange, so it can sit flat and securely on the cutting board. Use a sawing motion to take off the peel, cutting from top to bottom, following the curve of the fruit. Remove only the peel and white pith, not the flesh of the orange. It should now be perfectly spherical and naked. Peel remaining oranges and grapefruit in this fashion.
- Carefully slice peeled citrus crosswise. Arrange slices on a large serving platter in a random pattern, letting them overlap a bit here and there. Scatter onion, fennel and celery over top. Dot the surface with olives. Surround with salad leaves, if using.
- Whisk vinaigrette, and spoon evenly over the salad. Sprinkle lightly with flaky salt and serve.
Nutrition Facts : @context http, Calories 186, UnsaturatedFat 7 grams, Carbohydrate 28 grams, Fat 9 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 653 milligrams, Sugar 20 grams
Tips:
- For the best flavor, use ripe oranges and grapefruits.
- If you don't have fresh coriander, you can use dried coriander seeds instead. Just be sure to grind them finely before using.
- If you don't like black olives, you can use another type of olive, such as green olives or kalamata olives.
- Add a pinch of salt or pepper to the dressing to taste.
- If you want to make a vegan version of this salad, you can omit the feta cheese.
- This salad is best served immediately after it is made.
Conclusion:
This orange and grapefruit salad with coriander and black olives is a refreshing and flavorful salad that is perfect for a light lunch or dinner. It is also a great way to use up any leftover oranges or grapefruits. The combination of sweet oranges and tart grapefruits is perfectly balanced by the salty feta cheese and the tangy dressing. The coriander adds a fresh, herbaceous flavor to the salad, while the black olives add a touch of brininess. This salad is sure to please everyone at your table.
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