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Let’s make my Juicy Orange Carpaccio with Pomegranate Dressing!
I don’t know about you guys, but this cold weather has me craving hearty comfort foods to warm me up. Honestly, this winter chill has been going on a little too long for my liking. With that in mind, it is time to lighten things up and embrace all of the lovely spring time vibes.
Today I am sharing my take on a carpaccio… and who doesn’t love a good carpaccio! This Juicy Orange Carpaccio with Pomegranate Dressing is a fun take on this traditional dish and can be enjoyed as an appetizer or fun summer salad!
Traditionally, a carpaccio is comprised of very thinly sliced meats, vegetables or in this case, fruit! The most common ingredients used are thinly sliced beef or fish in combination with a vinaigrette or some form of aioli.
I love taking traditional dishes and playing around in the kitchen to give them a unique twist that incorporates all of my favourite flavours.
Fresh oranges are so juicy and have a ton of amazing flavour! They pair incredibly well with the licorice profile from the fennel and the salty capers! Give it a taste for yourself to see what you think!
Ingredients:
- 2 medium navel oranges
- 2 medium blood oranges
- 1/2 of a fennel bulb (plus the tops for garnish)
- 1 tbs of capers
- 1 1/2 tbs cooking oil of your choice
- Large handful of arugula (about 1 cup)
For the Pomegranate Dressing:
- 1/2 cup pomegranate juice
- 1/4 cup olive oil
- 5 ml red wine vinegar
- 2 tbs honey
- Juice of half a lemon
- 2 ml red chilli flakes
- Salt to taste
Method
To make the pomegranate dressing, combine the pomegranate juice, red wine vinegar, honey, lemon juice, chilli flakes and salt in a measuring cup and stir to combine. You can add more or less chilli flakes depending on your preferred spice level. Once the ingredients are thoroughly mixed, slowly drizzle in the olive oil and whisk. Store the dressing in an air tight glass jar and set aside. This dressing will separate so be sure to shake well before using.
Add the cooking oil to a small sauté pan and heat over medium-high heat. I use a good quality extra virgin olive oil and make sure to monitor the heat closely. Once the oil is hot, add the capers and reduce the heat to medium. Fry the capers until crispy, it will take approximately 2-3 minutes. You will know they are done when the capers appear to have slightly split open. Remove the capers from the oil and place on a paper towel to soak up any additional oil. Set aside and allow too cool.
Peal the oranges to remove the outer layer of skin and proceed to slice into full circles as thin as you can manage. You can then place the orange slices flat in one layer onto a serving plate. Be sure your plate has a slightly raised edge so the juices don’t run off the dish.
Thinly slice the fennel bulb into one inch long pieces and scatter over top the orange slices. Don’t forget about the fennel tops! You can roughly chop these delicate and fragrant green bits and sprinkle over the oranges to add a hint of freshness!
Once the capers have cooled and any additional oil has been soaked up by the paper towel, you can then sprinkle the capers onto the orange slices.
Place the arugula into a bowl and lightly toss with the pomegranate dressing. You can then place the arugula onto the plate to top off the dish. Pour a small drizzle of the dressing over the plate for additional flavour and the carpaccio is ready to be served!
I hope you enjoy the recipe for my Juicy Orange Carpaccio with Pomegranate Dressing as much as I do!
This recipe pairs perfectly with a crisp glass of wine or my Skinny Lemon Hibiscus Margarita!
Feel free to check me out on my social accounts( instagram and Pinterest ) and make sure to tag me if you make any of my recipes!
Thank you for reading! Have a fabulous week!
Your Girl,
A
