Subj : BH&G 2849
To   : ALL
From : DAVE DRUM
Date : Fri May 28 2021 10:52:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Avocado & Blood Orange Salad w/Almonds & Chile Oil
 Categories: Citrus, Fruits, Nuts, Chilies
      Yield: 4 Servings
 
      2 tb Olive oil
    1/4 ts Crushed red pepper
      4    Blood oranges
      2    Ripe avocados, halved,
           - seeded, peeled, cut into
           - wedges
  1 1/2 c  Torn baby arugula
    1/3 c  Coarse chopped almonds;
           - toasted *
      1 tb Lemon juice
 
  For chile oil, in a small skillet heat oil over medium
  heat. Add crushed red pepper; cook and stir about 1 minute
  or until fragrant. Let cool.
  
  Meanwhile, using a paring knife, cut a thin slice from
  both ends of 1 of the oranges. Place a flat end on a
  cutting board and cut away the peel and the white part of
  rind. Working over a bowl to catch juices, hold the orange
  on its side and cut between one section and membrane. Cut
  along the other side of the section next to the membrane
  to release the section into the bowl. Repeat with the
  remaining 3 oranges.
  
  Place the orange sections and juices on a serving platter.
  Add avocado wedges, arugula, and almonds to serving
  platter. Drizzle with chile oil and the lemon juice.
  
  FROM THE TEST KITCHEN: To toast nuts, Set oven @
  350ºF/175ºC
  
  Spread nuts in a single layer in a shallow baking pan.
  Bake for 5 to 10 minutes or until light brown, shaking pan
  once or twice.
  
  Better Homes & Gardens | August 2015
  
  MM Format by Dave Drum - 07 August 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... New Orleans food is as delicious as the less criminal forms of sin.
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