Orange and Carrot Salad

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10 Mar Orange and Carrot Salad

Winter has returned with a vengeance, Dumping great soggy clumps of slush on our heads. In the face of this penetrating cold, I don’t want hot soup. I don’t want great steaming mounds of comfort food. I want warm temperatures and sunshine. And I want it now.

So I’m pretending they dishwater gray sky is brilliant blue and eating something that tastes like summer. Oranges.

While I love oranges, I hate peeling them. Not only does it hurt my wonky thumb, somehow I always manage to squirt juice all over myself or anyone unlucky enough to be within spraying range. Sure, I can tackle tiny, loose-skinned clementines, but when faced with large navel oranges that might as well be bound in duct tape, I haul out the chef’s knife and cut them into wedges.

So, what do I do when faced with a fruit salad? I sharpen my Wusthof and use a chef’s trick that keeps my thumb happy and removes the bitter pith and chewy membrane. If it looks like extra work, I assure you it’s not. With a little practice, the knife is faster than the thumb. It also leaves you with totally naked orange segments. Why should citrus be in the buff? Without that pesky barrier, not only are oranges easier to eat, they absorb more flavour.

Here’s a short video from Rouxbe Online Cooking School* demonstrating the method. Since I learned it I’ve asked my thumb to peel nothing smaller than a clementine. It might feel a bit odd to take a knife to your navel orange, but once you learn this trick, I think you’ll be a convert.

 

 

So now that you know this snazzy trick, here’s a recipe to practice on. A classic Moroccan dish, this has all the sunny flavours of North Africa. It’s simple, refreshing and brightens a hot meal.

How are you dealing with this endless winter?

 

* It’s been while since I posted a Rouxbe video. I’m still an affiliate and trial memberships are still available. As part of Rouxbe’s affiliate program, I can give you a free, full-access, no-videos-barred, 14-day pass to their site (Note: accessing the free trial via the website directly provides a 7-day trial). Their videos are iPhone, iPad and iTouch compatible so you can watch them while stuck in an airport (say, en route to Morocco), while waiting for a friend at the coffee shop, or even follow along the instructions right in your kitchen.

To redeem a trial membership go to Rouxbe Online Cooking School and click “Redeem Free Trial”. You can enjoy all Rouxbe has to offer for a full fortnight, no strings attached. And then? Your Trial Membership will silently morph into a Basic Membership, which means you can access the recipes but not the Cooking School videos. If you like what Rouxbe has to offer, they offer two membership options. A monthly payment option of Premium Membership, which is just $29.95 per month. A full-year membership is a one-time payment of $239.95 (or a 33% savings over the monthly option). Both provide full access to all content and videos.

 

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  • Amy P
    Posted at 20:07h, 11 March Reply

    I lived in Morocco for a short time, and this is exactly how we segmented oranges there. Or else we peeled them the same way, then sliced them in rounds. In Morocco we would have the oranges with a sprinkle of sugar and cinnamon, and a drizzle of orange blossom water. It was pretty common for us to eat a couple kilos of oranges every day.

    We’ve been eating a lot of orange and fennel salad recently. Dreaming of Sicily. Never been there, but we can dream.

    • Charmian Christie
      Posted at 08:59h, 14 March Reply

      You lived in Morocco? That’s a country I’m dying to see.

      Funny you should mention orange blossom water. The original recipe called for it, but we don’t have it here (at least not where I shop). Interesting that the orange peeling technique is used in Morocco. I’ve only known it as a chef trick.

      And fennel. Watch for a fennel recipe soon.

      Dreaming of anywhere warm and snowless… Sicily would do nicely. Let’s go. Soon.

      • Amy Proulx
        Posted at 10:47h, 21 March Reply

        There’s a store at Gordon and Harvard, with a black and yellow sign festooned with bananas. That’s where I buy my orange blossom water.

        • Charmian Christie
          Posted at 11:04h, 21 March Reply

          Really? You can get orange blossom water in town? Thanks! I’ll have to go there next time I’m in that area of town. Thanks again for this great information!!

  • Sally - My Custard Pie
    Posted at 03:11h, 20 March Reply

    I love oranges in salad – my favourite is paired with watercress. I perfected this technique to get my children to eat oranges when they were little. Toddlers in particular love the fact they can just pop the segments in their mouths with no fuss. You get through a lot of oranges this way – lots of great vitamin C. Really like the addition of mint in this salad – going to try it tonight.

    • Charmian Christie
      Posted at 22:24h, 20 March Reply

      Watercress? That’s one green I don’t often try. I bet the sweetness of the orange plays off it nicely.

      Love the fact you use this segmenting technique with the oranges you give your toddlers. I’d have never thought of it, but it’s perfect! Thanks so much for posting such a great tip.

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