More pruning in the garden has resulted in (yet) more citrus. I can hear several of you now telling me that it is impossible to keep up with such a large crop. And, yes, you are absolutely right. But, sometimes it is difficult to stop. So, when presented with several buckets and a crate that consisted entirely bitter oranges of various sizes, I went into action.
In a previous post (Bitter), I mentioned that the majority of the orange trees in our Athens garden were bitter oranges, called nerantzia, but are botanically the same as Seville or Marmalade oranges. They have a longer season than the other citrus in the garden, in theory giving me a bit more time to think up ways of using them (unless the trees are pruned, that is). So, after processing several batches of the obligatory marmalade and making even more batches of (addictive) chocolate covered candied peel using the larger bitter oranges, I thought it might be time to explore uses for bitter Sevilles using the small ones. Most were juiced for freezing to make a Seville orange curd or a Seville orange ice cream. A few ended up mixed in with apples and onions in a chutney. I’m still letting the chutney mature, awaiting the results of that experiment, but early tastings bode well.
Lastly, a much smaller amount was used to make bitter orange mayonnaise. However, after numerous failures trying to reproduce an earlier success, I abandoned the experiment in an effort not to waste any more eggs and oil. I resorted to a bitter orange vinegarette. A much better (and easily reproducable) choice.
Broccoli and Orange Salad with Bitter Orange Vinaigrette
I read somewhere that broccoli and orange is a traditional flavour combination in parts of Germany. Although, the combination of orange and thin sliced raw fennel is equally good. We have had the vinairgrette with both vegetables.
Bitter orange juice benefits from a bit of sweetener. This makes enough for several salads.
- 50ml bitter orange juice
- Pinch of salt
- 100ml olive oil
- 1/4 teaspoon Dijon mustard
- 1 -2 Tablespoons honey (depending on the bitterness of your oranges)
- 1 Tablespoon chopped or snipped fresh chives (optional)
In a jar, combine all of the ingredients. Shake until emulsified. Store in refrigerator and shake again before use.
- 1 large head of broccoli
- 2 large sweet oranges
- 2-3 Tablespoons bitter orange vinaigrette
Clean and cut the florets from the broccoli. Steam or place the broccoli in the microwave for a few minutes until al dente. Drain and put into a salad bowl while still warm, but not hot. Cut the oranges top and bottom and cut the peel away. Using a sharp paring knife, cut out the segments free of the separating membrane over the salad bowl to catch the juices. Dress with a little of the vinaigrette. Toss the ingredients together, add salt (if needed) and serve.