3 hours ago
Friday, April 9, 2010
You probably won't be able to make this until next winter, since I think I bought the last of the blood oranges this weekend (4 for $1.).
Blood oranges are so special, they taste like marmalade to me.
They are a big pain in the butt to slice, but once you get the hang of it, the segments will stay in tact! (it took me a long time to figure that one out).
My friend Peter who has a great Greek food blog, made up this fantastic combination of Yukon gold potatoes paired with a light dressing of blood orange juice, oil and vinegar.
I sliced my potatoes very thin, so it looked like potato carpaccio!
This was so refreshing during the 90 degree heat wave we had this past week.
Peter's Blood Orange & Potato Salad: (recipe adapted from Kalofagas)
2 Yukon gold potatoes
2 blood oranges (follow Peter's directions on cutting them)
handful of kalamata olives, sliced in half
1/4 cup of shaved red onion slices
extra virgin olive oil
white balsamic vinegar
coarse sea salt
Greek dried oregano
Boil your potatoes in boiling water for about 20 minutes or so, until they are fork tender, but not mushy.
When cool enough to handle, slice into thin rounds.
Cut the blood oranges into circles, or pieces, however the chips may fall.....
Arrange the potato slices on a platter, overlapping them with the orange slices.
Scatter red onion shavings and olives around the potatoes and citrus.
I drizzled white balsamic vinegar over the top, then drizzled some good olive oil on top.
Sprinkle with the sea salt and dried Greek oregano. Squeeze some of the leftover rind with orange pieces still attached for some extra juicy flavor.
Serve at room temperature.