Osh Kosh Mesclun Salad with Avocado and Blood Oranges

Osh Kosh Mesclun Salad with Avocado and Blood Oranges Recipe

Preparation time: 15 minutes | Servings: 4

Introduction

Osh Kosh Mesclun Salad with Avocado and Blood Oranges is a refreshing and vibrant salad that combines the sweetness of blood oranges with the creaminess of avocado and the tanginess of blue cheese. This salad is perfect for a light and healthy meal or as a side dish to accompany your favorite main course.

History

This recipe is inspired by the traditional mesclun salad, which originated in Provence, France. Mesclun is a mix of young salad greens that typically includes a variety of lettuces, arugula, and other leafy greens. The addition of blood oranges, avocado, and blue cheese adds a modern twist to this classic dish, creating a unique and delicious flavor combination.

Ingredients

2 small blood oranges
1 tbsp rice vinegar
0.5 tsp dijon mustard
1 tbsp extra-virgin olive oil
0.25 tsp salt
0.25 tsp freshly ground black pepper
6 cups mesclun or mixed young salad greens
4 red radishes, trimmed and thinly sliced
0.5 small avocado, peeled and sliced thin
2 tbsp crumbled blue cheese

How to prepare

Working with 1 orange at a time, cut a thin slice off the top and the bottom to expose the flesh.
Stand the orange upright and, using a sharp knife, thickly cut off the peel and remove all pith.
Holding the orange over a small bowl, cut along both sides of each section to free it from the membrane.
As you work, discard any seeds and let the sections and any juice fall into the bowl.
Repeat with the second orange.
When both oranges are sectioned, squeeze the membranes into the bowl to extract all of the juice.
In a small bowl, whisk together 2 tbsp of orange juice, vinegar, and mustard.
While whisking, slowly add the olive oil in a thin stream until emulsified.
Whisk in the salt and pepper.
In a large bowl, combine mesclun, radishes, and orange sections.
Pour the vinaigrette over the salad and toss gently to mix well and coat evenly.
To serve, divide the salad among individual plates.
Top each portion with slices of avocado and sprinkle with the cheese.

Variations

Substitute feta cheese for the blue cheese for a milder flavor.
Add toasted nuts or seeds for extra crunch and protein.
Toss in some cooked quinoa or chickpeas for a heartier salad.

Cooking Tips & Tricks

When sectioning the blood oranges, make sure to remove all the pith and seeds to avoid any bitterness in the salad.

- To prevent the avocado from browning, toss it in a little lemon or lime juice before adding it to the salad.

- Crumble the blue cheese just before serving to ensure that it retains its creamy texture and bold flavor.

Serving Suggestions

This salad can be served as a light lunch or dinner on its own, or as a side dish alongside grilled chicken or fish. It pairs well with a glass of crisp white wine or a refreshing citrus-infused cocktail.

Cooking Techniques

Emulsify the vinaigrette by slowly adding the olive oil while whisking vigorously to create a smooth and creamy dressing.

- Toss the salad gently to ensure that all the ingredients are evenly coated with the vinaigrette.

Ingredient Substitutions

Use regular oranges or grapefruit if blood oranges are not available.

- Substitute baby spinach or arugula for the mesclun greens.

- Replace the rice vinegar with apple cider vinegar or white wine vinegar.

Make Ahead Tips

You can prepare the vinaigrette and section the oranges ahead of time, but wait to assemble the salad until just before serving to prevent wilting.

Presentation Ideas

Arrange the avocado slices and orange sections in a decorative pattern on top of the salad for an elegant presentation. - Serve the salad in individual bowls or on a large platter for a beautiful and colorful display.

Pairing Recommendations

This salad pairs well with grilled shrimp, salmon, or chicken for a complete and satisfying meal.

- Serve with a side of crusty bread or garlic toast to soak up the delicious vinaigrette.

Storage and Reheating Instructions

Store any leftover salad in an airtight container in the refrigerator for up to 1-2 days.

- Do not freeze the salad, as the texture of the greens and avocado will be compromised.

- To refresh the salad, drizzle with a little extra olive oil and vinegar before serving.

Nutrition Information

Calories per serving

200

Carbohydrates

- Total Carbohydrates: 18g

- Dietary Fiber: 6g

- Sugars: 9g

Fats

- Total Fat: 12g

- Saturated Fat: 3g

- Trans Fat: 0g

Proteins

- Protein: 5g

Vitamins and minerals

Vitamin C: 70% DV

- Vitamin A: 30% DV

- Calcium: 10% DV

- Iron: 8% DV

Alergens

Contains dairy (blue cheese)

Summary

This Osh Kosh Mesclun Salad with Avocado and Blood Oranges is a nutrient-rich dish that is high in fiber, vitamins, and minerals. It is a great source of healthy fats from the avocado and olive oil, and provides a good balance of carbohydrates and proteins.

Summary

Osh Kosh Mesclun Salad with Avocado and Blood Oranges is a delightful and nutritious dish that is bursting with flavor and color. This salad is easy to prepare and can be customized with your favorite ingredients to suit your taste preferences. Enjoy this refreshing salad as a light and healthy meal any time of the year!

How did I get this recipe?

. The vibrant colors of the blood oranges and the creamy texture of the avocado immediately caught my eye, and I knew I had to try making this dish.

I first came across the recipe for Osh Kosh Mesclun Salad with Avocado and Blood Oranges in an old cookbook that I picked up at a yard sale many years ago. The cover was tattered and the pages were yellowed with age, but the recipes within were like hidden treasures waiting to be discovered. As I flipped through the pages, the picture of the salad caught my attention. It looked so fresh and inviting, I could almost taste it just by looking at it.

I brought the cookbook home and decided to give the recipe a try. I gathered all the ingredients and got to work in the kitchen, following the instructions carefully. The combination of mesclun greens, sliced avocado, and juicy blood oranges was unlike anything I had ever tasted before. The flavors were so bright and refreshing, it was like a burst of sunshine on a plate.

As I savored each bite of the salad, I knew that this recipe would become a staple in my collection. I made it for every family gathering and potluck, and it quickly became a favorite among my friends and loved ones. They would always ask me for the recipe, and I would proudly share it with them, knowing that it would bring them as much joy as it had brought me.

Over the years, I have tweaked the recipe here and there, adding my own personal touch to make it truly my own. I experimented with different types of greens and citrus fruits, trying to find the perfect balance of flavors and textures. Sometimes I would add a sprinkle of toasted nuts or a drizzle of balsamic glaze to take the salad to the next level. Each time I made it, it was a new and exciting culinary adventure.

One day, as I was preparing the salad for a family dinner, my granddaughter came into the kitchen and asked what I was making. I told her about the Osh Kosh Mesclun Salad with Avocado and Blood Oranges, and her eyes lit up with curiosity. She asked if she could help me make it, and I happily agreed. As we worked together, I showed her how to carefully peel and slice the avocado, how to segment the blood oranges, and how to toss everything together with the vinaigrette.

As we sat down to enjoy the salad together, I could see the pride and joy in my granddaughter's eyes. She took a bite and her face lit up with delight. "This is amazing, Grandma!" she exclaimed. "I can't wait to make it for my friends!" I smiled and patted her hand, grateful for the opportunity to pass down this recipe to the next generation.

Now, whenever my granddaughter comes over for a visit, she always asks to make the Osh Kosh Mesclun Salad with Avocado and Blood Oranges together. It has become our special tradition, a way for us to bond and create lasting memories in the kitchen. I know that one day, she will carry on the tradition with her own children, sharing the recipe and the story behind it with them.

As I look back on the journey I have taken with this recipe, I am filled with gratitude for the joy and connection it has brought into my life. It is more than just a salad; it is a symbol of love, family, and tradition. And as long as I am able, I will continue to make it with all the love and care that it deserves.