Simple and well-balanced, this salad really hit the spot for lunch the other day.
The salad greens were dressed with a blood orange vinaigrette, topped with blood orange segments and avocado slices, and finished with a poached egg, salt and pepper. It was missing some crunch, though, so I was glad I had some crostini on hand. Croutons would have worked well, too.
I didn’t measure anything in the vinaigrette. I used the juice from one blood orange, salt and pepper to taste, enough extra virgin olive oil to thicken and balance the dressing, and a splash of balsamic vinegar, because I found the blood orange juice was not very acidic. I think the next time I make this, I will be less lazy and mince a shallot for it.
If you want to see how to section a citrus fruit, check out Well, Would You Look At That, to see photos of me sectioning a grapefruit. If you want some simple salad dressing technique, take a look at Got Salad Dressing?, for a list of dressings from Jamie Oliver that are easy, and adaptable to any ingredients you have on hand. I encourage you to be brave and experiment. It’s how you learn what works and what you like.
The blood orange odyssey is not over yet. Come back for more! I’ll be waiting for you here on the Road.