This is part of a 10 part series on Strange Flavor Combinations That Should Not Work But Do.
The sauces were excellent, light and very well suited to be served with cold cuts of meat (veal, roastbeef).
Ingredients: Garlic Cloves, Rosemary, Orange, Red Chilli, Sweet Paprika, Extra virgin Olive oil, large green Spanish Olives.
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Here, radicchio is paired with another member of the chicory family: frisée. With Sherry vinegar, feta, oranges, and Kalamatas, this salad has great Mediterranean flavor.
Ingredients: Oranges, Sherry Wine Vinegar, Olive Oil, Mache, Large head of frisée, Chioggia, Tardivo, or Castelfranco radicchio, Red Onion, Kalamata olives anf Feta Cheese.
This is a classic salad -- a bit of brine, some slivers of onion, and a little kick of chile.
Ingredients: Navel Orange, Fennel Bulb, Red Onion, Kalamata Olives, Orange Juice, Orange Zest, Red Wine Vinegar, Shallots, Orange Blossom Honey, Kosher Salt, Black Pepper, Virgin Olive Oil.
A wonderful addition to any appetizer line-up, or just to have in the fridge for snacking purposes!
Ingredients: Beet, Grated orange Peel, Dijon Mustard, Fennel Seed, Balsamic Vinegar, Olive Oil, Fennel Bulbs, Navel Orange, Kalamata Olives.
This colorful salad offers a symphony of flavors and textures. Savory black olives, sweet orange slices and crisp, licorice-flavored fennel balance the slightly bitter tastes of chicory, radicchio and Belgian endive.
Ingredients: Red Wine Vinegar, Lemon Juice, Dijon Mustard, Garlic, Salt, Pepper, Virgin Oil, Kalamata Olives, Fresh Parsley, Navel or Valencia Oranges, Mixed Lettuces, belgian endive, Fennel .
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