Blood Orange Salad

Recipe Ingredients

1/2 cup	99g / 3.5oz	Sugar
3		Blood oranges - zested and juiced
3		Blood oranges - cut into sections
2 tablespoons	30ml	Balsamic vinegar
1/2 cup	118ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	62g / 2.2oz	Crab meat
4 cups	948ml	Cleaned salad greens
1/2 lb	227g / 8oz	Asparagus - blanched and cooled

Recipe Instructions

In a heavy bottomed pot, melt the sugar and cook until it browns, carefully pour in the orange juice and reduce until it is a thick syrup. Remove from the stove, add the vinegar, oil, and season. Set aside to cool.

In a small bowl, season the crab meat. Toss the greens with 1/4 cup of the dressing, and half of the orange sections, season with salt and pepper. Place on two salad plates. Arrange the asparagus around the plate. Top with the crab meat, and remaining orange sections. Garnish with a drizzle of dressing and the orange zest.

This recipe yields 2 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2195 broadcast 08-19-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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