The blood orange, in particular ... and salty cheese in this winter salad from Print’s Charles Rodriguez.

Season to taste with salt and pepper. Remove oranges from bowl and arrange on salad. Pour remaining juice from oranges into the vinaigrette bowl. Whisk to combine, drizzle evenly over salad and serve.

With a sharp knife remove the peel and pith from the blood oranges, cut one into 5mm thick slices and segment the other. Just before serving, scatter a few watercress leaves over the base of each ...

Drain and cool. Place the shrimp and oranges in a large bowl. Combine the sun-dried tomatoes, shallots, garlic, olive oil, cumin, paprika and ginger in a food processor and blend into a smooth paste.

For the salad: Using a mandoline, slice 2 of the lemons and 1 orange as thinly as possible. Layer the lemon and orange slices into separate bowls. Juice the remaining lemon into a small bowl ...

Orange: Navel oranges, cara cara oranges, or blood oranges are excellent for this salad. Almonds: Toasted and added to the ...

Cool before serving. For the salad, juice one of the blood oranges and pour into a saucepan. Simmer until the juice has reduced in volume by half. Peel and segment the other blood orange.