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Cara Cara Oranges - Hazelnuts - Fresh Mint

10-15 minutes | Serves 4-5

Late winter through early spring is citrus time and we are sourcing these beautiful, dark orange-pink fleshed Cara Caras from Buck Brand in Terrabella, CA, via Organically Grown Company.

The Cara Cara orange is a juicy sweet citrus fruit, only in season during late winter: January - April. Compared to traditional navels, Cara Caras are sweeter, slightly sour, yet less acidic, with a hint of red fruit like cranberry. They are also a wonderful source of Vitamin C.

In this dish, they are enjoyed in a sweet & savory salad alongside raw, crunchy fennel, aromatic fresh herbs and toasted Oregon hazelnuts!

What you’ll receive:

  • Sliced Cara Caras
  • Oregon Hazelnuts
  • Fresh Organic Mint
  • Fresh Organic Cilantro
  • Sliced Organic Red Onion
  • Sliced Organic Fennel
  • The Minnow’s Dijon Vinaigrette

What you’ll need:

  • Extra Virgin Olive Oil
  • Salt & Black Pepper

Recipe instructions:

  1. Line a sheet pan with parchment or foil. Preheat your oven to 350F°.
  2. Set the dressing on the counter to let it come to room temperature by plating time.
  3. Arrange the hazelnuts on the prepared pan and toss with 1 tablespoon of olive oil and 1 teaspoon of salt. Transfer to the oven to toast until fragrant, about 10 minutes.
  4. Meanwhile, pluck 1/3 cup each of the cilantro and mint leaves from their stems and roughly chop the herbs together. Roughly chop the hazelnuts.
  5. Arrange the citrus, thinly sliced onions, thinly sliced fennel, chopped herbs, and toasted hazelnuts on a plate.
  6. Give the dijon vinaigrette a good shake or stir to re-emulsify, and pour over everything, season with salt and a few cracks of pepper, and enjoy!

It's winter citrus season!

Vegan
Wheat-free

Cara Cara Citrus Salad with Toasted Hazelnuts, Fennel & Mint

Regular price $34.95
Unit price
per 

four generous servings

Cara Cara Oranges - Hazelnuts - Fresh Mint

10-15 minutes | Serves 4-5

Late winter through early spring is citrus time and we are sourcing these beautiful, dark orange-pink fleshed Cara Caras from Buck Brand in Terrabella, CA, via Organically Grown Company.

The Cara Cara orange is a juicy sweet citrus fruit, only in season during late winter: January - April. Compared to traditional navels, Cara Caras are sweeter, slightly sour, yet less acidic, with a hint of red fruit like cranberry. They are also a wonderful source of Vitamin C.

In this dish, they are enjoyed in a sweet & savory salad alongside raw, crunchy fennel, aromatic fresh herbs and toasted Oregon hazelnuts!

What you’ll receive:

  • Sliced Cara Caras
  • Oregon Hazelnuts
  • Fresh Organic Mint
  • Fresh Organic Cilantro
  • Sliced Organic Red Onion
  • Sliced Organic Fennel
  • The Minnow’s Dijon Vinaigrette

What you’ll need:

  • Extra Virgin Olive Oil
  • Salt & Black Pepper

Recipe instructions:

  1. Line a sheet pan with parchment or foil. Preheat your oven to 350F°.
  2. Set the dressing on the counter to let it come to room temperature by plating time.
  3. Arrange the hazelnuts on the prepared pan and toss with 1 tablespoon of olive oil and 1 teaspoon of salt. Transfer to the oven to toast until fragrant, about 10 minutes.
  4. Meanwhile, pluck 1/3 cup each of the cilantro and mint leaves from their stems and roughly chop the herbs together. Roughly chop the hazelnuts.
  5. Arrange the citrus, thinly sliced onions, thinly sliced fennel, chopped herbs, and toasted hazelnuts on a plate.
  6. Give the dijon vinaigrette a good shake or stir to re-emulsify, and pour over everything, season with salt and a few cracks of pepper, and enjoy!