Eastside Road, January 19, 2010—
IT'S ONE OF MY very favorite salads, and one of Lindsey's too. She slices oranges and raw onions and tosses them in a vinaigrette made with tarragon-flavored white vinegar. A little salt, no doubt. That's all. Flavor, scent, texture, color; sharp and sweet; soft and crunchy. 
Afterward, potato-salt cod-garlic gratin, and green salad of course. Maybe in a bit we'll have dessert — we did yesterday, a little cardomom cake Lindsey made to keep her hand in. I love it. (And her.)
Cheap Pinot grigio; cheap Nero d'Avola
3 comments:
This looks terrific. Blood oranges? Or Cara Caras? Onto tonight's menu it goes!
Blood oranges, usually, here. I don't know Cara Caras. Are they next to the Walla Walla onions?
Cara Cara oranges are a reddish navel orange. To me they taste like red grapefruit & tangerine & orange & blood orange all in one. I made this salad with them tonight & they were sensational. My tarragon was the dried stuff (not very flavorful) so I added a tiny bit of basil eau-de-vie (which is a bit like tarragon). For a few minutes at dinner I was a hero. (And then reality returned. . . .
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