Minted Orange Salade

This salad is all about color and freshness. Blood oranges (the recipe’s first choice) bring deep crimson segments, canned mandarins add smaller, sweeter pops of citrus, a red or yellow bell pepper gives crunch, and fresh mint ties everything together with its cool, bright aroma.

The dressing couldn’t be simpler: olive oil mixed with a little juice from the canned mandarins. That juice is already sweetened slightly from the canning liquid, so it creates a light, fruity vinaigrette without needing added sugar or vinegar. A squeeze of lemon or pinch of lemon salt brightens the whole plate.

Red lettuce as the base adds another layer of color that makes this salad almost too pretty to eat. The contrast of deep red leaves, orange segments, and vivid bell pepper strips makes this a natural centerpiece for a spring or summer table.

Chef Tips

• Use blood oranges when in season. Their color is stunning and their flavor is more complex than navel oranges, with berry-like notes. When out of season, navel oranges work fine.
• Tear the mint, don’t chop it. Tearing releases the essential oils more gently and prevents the leaves from turning black at the cut edges.
• Assemble right before serving. The citrus releases juice that wilts the lettuce quickly. Dress at the last moment.

Variations

• Fennel and orange: Add thinly shaved fennel for an anise note that pairs beautifully with citrus.
• Add olives: Scatter a handful of black olives (Kalamata or Nicoise) for a salty, Mediterranean contrast to the sweet fruit.