Monday, February 14, 2005
A Valentine's Day Salad
The beauty of a blood orange cannot be easily captured in a photograph (especially when orange after orange refuse to be overly juicy), but I do think they are so amazingly gorgeous, I had to take a try. Below is the result. I was fully intending on making a blood-orange vinaigrette for my avocado and red onion salad last night, but was only able to use the segments themselves due to the aforementioned lack of juice. I am using these oranges not only because they are in season (and for some reason or another there are $.50 avocados in the market. Lusciously creamy and ripe ones.) but they sort of have a Valentines day feel to them. Enjoy and Happy Valentines Day!
3 large, ripe avocados cut into chunks (my goodness, I do not like the word chunk…)
2 small red onions, sliced thin and soaked in ice water until use
Segments of four medium blood oranges
¼ cup pistachio nuts (shelled, obviously)
juice from a blood orange or one large lemon
4 tablespoons best quality olive oil
salt and pepper to taste
On a platter, arrange to avocado, the drained onion and orange segments. Scatter the pistachios over that, then sprinkle the juice and oil over everything, season with salt and pepper and serve.
Seven billion pounds of chocolate and candy are manufactured each year in the United States.
The aztec word for chocolate was "xocalatl" means bitter water.
The "chocolate bar" was discovered in the nineteenth century when chemists found that they could extract the fat from cocoa beans and mix the resultant cocoa butter with sugar into a thin paste, then mold it into bar-like shapes.