This was the most perfect Easter salad, and the blood orange reduction sauce to go with it was amazing! It tasted like citrus and berries, and had the most beautiful deep red color. To make it, start with a dozen blood oranges. Squeeze all the juice out of them (I use a small manual citrus juicer). Filter the pulp from the juice. The pulp will not be used, but don’t waste it. It’s great to drink! Transfer juice into a saucepan, add a few pinches of cane sugar, then gently boil down until the liquid thickens. Be patient, this should take a while. Allow to cool. Add in slivered spring onion bulb (a shallot would be a good substitute). Zest 1 lime, squeeze lime juice into blood orange syrup. Add salt, a few tiny drops of champagne vinegar, lemon juice to taste, and grapeseed oil. Add agave and cane sugar until the vinaigrette gets to the sweetness you like.
Mandarins are also delicious this time of year. Mix them with a little blood orange vinaigrette.
I pre-made the candied pecans and fresh ricotta.
I will def make this reduction sauce again, perhaps to go with scallops 🙂
The Looseleaf Cookbook 