Paninis and blood orange salad

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What a surprise! I got a few cookbooks for Christmas. Hmmm, go figure. Of course, I had to jump in and try one of the new recipes as soon as possible. One of the books I got was the New York Times Cookbook which has recipes from the last 10 years or so from hundreds of chefs. I just happened to be wandering through it looking for a recipe for a blood orange sauce for fish I’m making later this week and I found a recipe for a blood orange salad instead from one of my favorite chefs, Suzanne Goin. It’s a fairly simple salad, but the ingredients need to be high quality since you really taste each one. There was quite a bit of discussion about the type of dates to use and after making and eating the salad, I would agree that you want nice, juicy dates for this. The other part of this meal was a panini, so I have to say a word about this too. One day I went to the store to buy a device to make pancakes. I found this griddle that also made paninis and since I believe in giving space to gadgets that have more than one use, I got it thinking I might make the occasional panini, but would mainly use it for those Sunday morning pancakes my stepson loves. Well, I think I’ve ended up using it twice for pancakes, but I can’t even count the number of times we’ve made paninis. They’ve become one of our favorite quick dinners. They’re delicious and with a salad are so satisfying. If you have some gift certificate money left from the holidays and are wondering what you might need for you kitchen, I would definitely recommend  adding the Cuisinart panini maker to your cabinets. It’s worth the space and no, they aren’t paying me for this, but they should.

Paninis
Serves 4
15 minutes

1/2 cup pesto (I cheat and buy this if I don’t have homemade on hand)
1/2 lb turkey
jar of roasted red peppers
swiss or gouda cheese in thin slices
Rustic loaf of bread
2-3 tbsp olive oil

-Spread 1 tsp of pesto on each side of sandwich. Put a few slices of turkey on one side. Add slices of red pepper and then top with cheese. Close sandwich and brush both sides with olive oil.
-Heat griddle. Put sandwiches on griddle and close top to sear bread. Cook until cheese melts and serve immediately.

 

Blood Orange Salad

3 blood oranges
20 toasted almonds
a few handfuls of arugula
10 Medjool or Deglet Noor dates, pitted and sliced
10-15 very thin slices of Parmesan slices
4 tbsp almond or hazelnut oil
sea salt and pepper

-Cut the ends off the oranges. Stand oranges on end and use a sharp paring knife to take off the peel and pith, leaving the oranges whole in the process. Then slice each orange thinly.
-Lay 8-10 arugula leaves on each plate. Top with date slices, then a few orange slices, parmesan slices and then a few almonds. Drizzle with a littel of the oil and a sprinkling of salt. Repeat, using up the rest of the ingredients and topping with the rest of the oil and more salt and pepper.

 

gretta (131 Posts)


Response to Paninis and blood orange salad

  1. This looks and sounds absolutely delicious, and so do the other recipes on the site. Great writing, cooking, and pictures! I’m a proud mother, I know, but you’ve come a long way from the first meal we cooked together. Love of food is one of the things I tried to instill early, and it looks like you’ve taken that and run with it.