This salad almost didn’t make it.
Initially setting out to make something totally easy and healthy for you all this week, what actually transpired went pretty much like this:
I cut my finger.
Knocked over the dressing.
Made a mess.
Had a near meltdown.
Concerned the husband.
And in the end almost chucked the salad out the window. Literally.
Truth? Sometime being a food blogger is not all pretty pictures and perfect recipes.
A great deal of the time, it’s a lot of hard work.
And sometimes, creating a recipe is much more like getting a root canal. Albeit, a whole lot prettier.
Truth be told, sometimes I don’t feel like shooting my food but just want to eat it like a normal person.
Sometimes I don’t feel like writing or have anything particularly interesting or entertaining to say.
And despite how things may seem, recipes don’t always come out right.
Yet … even despite the mess, near meltdown, near-chucking of salad, etc. — in the end — the salad still turned out delicious.
Which made me think of something a dear friend’s grandmother used to say, which is that things eventually, always turn out right.
It may take a while and the road there could get ugly but — in the end — things always did. And she was right.
And as I looked at this salad that almost met it’s maker (wait, that’s me), my funk lifted.
It made me feel lucky to be able to express myself through food.
Lucky that I could take a bunch of ingredients and create something not only lovely to look at but delicious too.
Lucky to be able to share my creativity with others and to get to cheer others on in the process with theirs.
And connect with people like you.
And as I took a bite of this extraordinary salad, with my cut finger and dressing-spotted shirt, I felt very lucky indeed.
‘Cause I was.
Blood Orange Salad with Goat Cheese, Pistachios and Mint
Inspired by Saveur Cooks Authentic Italian
Makes 2 servings
2 blood oranges, peeled, pith and ends removed and cut width-wise into 1/4 – inch slices
1 large navel orange, pith and ends removed and cut width-wise into 1/4 – inch slices
2 tablespoons chopped red onion
1 ounce goat’s milk chevre cheese, crumbled
2 tablespoons raw pistachios
12 fresh mint leaves, julienned, plus a few extra for garnishing
extra sea salt and fresh cracked pepper, to taste
In a small mixing bowl — using a spoon — combine red wine vinegar, olive oil, salt and pepper together until well combined. Set aside.
Arrange blood orange and navel orange slices in a pretty pattern on a large serving plate.
Sprinkle chopped red onion evenly over top of orange slices, then repeat step with goat’s milk chevre cheese, then raw pistachios.
Drizzle dressing evenly over top and finish with julienned mint leaves.
Serve immediately with extra salt and black pepper — or more mint leaves — if desired and …
- Blood Orange Salad with Roasted Beets, Fennel, and Goat Cheese (food4thoughtnyc.com)
- Shaved Fennel, Roasted Tomato & Pistachio Salad with Yogurt Dressing (thekitchn.com)
- Roasted Beet and Spinach Salad with Goat Cheese, Eggs, Pomegranate, Orange, and Almond-Vinaigrette (katieatthekitchendoor.com)
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