January 23, 2011

Blood Orange Avocado Salad

Blood oranges could quite possibly be the most beautiful pieces of fruit in the world. Their ruby red color and tart, raspberry-orange flavor make them deliciously unique. Winter (It's still winter right? Couldn't tell with this 70 degree weather for the past week) is the best season for oranges and I'm lucky enough to get them so fresh as they're grown right here in California. 
Since it's been so warm, I decided to put together a refreshing salad with these sweet fruits and some buttery avocados. 

Blood Orange Avocado Salad
12 wonton wrappers
about 3/4 cup vegetable oil 
2 medium blood oranges
2 avocados

For Dressing:
1 teaspoon garlic, finely minced
1 teaspoon fresh ginger, finely minced
1/2 teaspoon sesame oil
2 teaspoons soy sauce(or fish sauce if you've run out like me)
1/2 teaspoon honey
1/4 teaspoon chile flakes
toasted sesame seeds for garnish

Pour your oil into a small sauce pan and bring to medium high heat. There should be about an inch of oil from the bottom. The the oil should also be hot enough so that a bunch of tiny bubbles surround the wonton wrapper immediately after you put it into the oil. Each wonton will only take about 30-40 seconds to turn golden brown, flipping it as needed. Place them on a paper towel to drain. 
Next we'll tackle the oranges. 
First, lop off the top and bottom. Then place the orange on one of the flat, cut ends. Slice the peel off using the curve of the orange as your guide making sure to get all of the white pith off (it's bitter!). 
Once you've got the orange all naked, cut between the white membranes that divide the segments, as shown in the picture below. Save your orange centers to use their juice in the dressing!
This produces beautiful little gems the French call supremes(pronounced su-premm). 
For the dressing, throw all the ingredients into a bowl and squeeze the remaining juices out of the orange membranes. Depending on how juicy your oranges are, taste the dressing along the way. I used about 2-3 tablespoons of juice in the dressing. 
Next, slice the avocados in half, take the pit out, cut into 3/4 inch cubes, and scoop the whole lot out. 
Place a few cubes of avocado and orange supremes on your fried wonton square. Drizzle with a teaspoon or so of dressing and a pinch of toasted sesame seeds. 

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