CARA CARA ORANGE AND BIBB SALAD WITH MUSTARD VINAIGRETTE AND MANCHEGO CHEESE
Paul E Vanderpool Jr
ingredients
- Cipolini onions, sliced 3 C
- Sugar 1 C
- White wine vinegar 1 1/2 C
- Dijon mustard 1/4 C
- Whole-grain mustard 1/2 C
- Kosher salt to taste
- Freshly ground black pepper to taste
- White wine or Champagne vinegar 1/2 C
- Extra virgin olive oil 1 C, plus as needed
- Water (optional) 1 Oz
- Cara Cara oranges , peeled, thinly sliced (see note) 3 each
- Bibb lettuce heads, torn into large bite-sized pieces 2 each
- Manchego cheese, thinly shaved with a vegetable peeler 4 to 6 Oz
- Chives, minced 2 TBS
directions
- 1
1. Combine the onions, sugar and 1 1/2 cups vinegar. Cook slowly over low heat until reduced to a dry but syrupy consistency. Reserve to cool.
- 2
2. Combine the mustards in a large bowl. Season with salt and pepper and whisk in the 1/2 cup vinegar. Continue whisking while you slowly add the 1 cup of olive oil. Adjust the consistency with the water if necessary (the dressing should be rich and flavorful), and fold in 1 1/4 cup of the reserved onion marmalade. Adjust the seasoning.
- 3
3. Arrange most of the sliced oranges on the bottom of a chilled plate or platter. Toss the bibb lettuce with the desired amount of dressing. (Add the dressing in small increments and taste.) Place the dressed salad on the oranges and then place one or two additional slices of orange on the lettuce. Then top the salad with a generous amount of cheese shavings, minced chives and a drizzle of extra virgin olive oil.
- 4
***When cara cara oranges are not in season, the chef recommends using blood oranges.***
Source: Paul E Vanderpool Jr
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