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  I love fresh fruits and vegetables! Truly I do, and so when Alan at Kingma’s market asked me to sample the Chilean Orange and Broccoli Salad this past weekend, how could I say no! The oranges were fragrant and juicy, the broccoli crisp, and the vinaigrette, one of my favorites – a light and refreshing citrus dressing! DSC_0072 DSC_0067 DSC_0064 It starts out with Chilean Oranges – I zested all of the oranges so I could dry out the zest for later use. Just place it on a cookie sheet in the oven at 100 degrees or so for about 15 minutes, turn off and let the drying process do its thing! You may need to stir and repeat a few times, depending on how many oranges you use! DSC_0055   The recipe calls for blanching the broccoli, but I served it raw! I made sure that I cut the pieces into bite sized bits, and let the dressing soften the broccoli a bit! It was very delicious. If you blanched the broccoli – you can keep the pieces much larger and utilize more of the stems. By the way, don’t throw away your stems! They are edible and can be made into a great broccoli slaw!   When sectioning oranges, save the juice so you can make the dressing! Over a bowl fitted with a strainer works wonderful. A bit of honey, some white wine vinegar and olive oil is all you need. Salt and pepper to taste – and you have a great dressing! Make a bit more than you need and use it to marinade chicken, or as a baste for some salmon filets! DSC_0076 Mix it all up and you have a wonderful late summer early fall salad! Bright, cheery and colorful, and it tastes great! DSC_0095 DSC_0088 DSC_0078 Chilean Orange Broccoli Salad Compliments of Chile –   Yield 6 servings   5 cups broccoli florets 2 tablespoons sliced, toasted almonds 2 fresh Chilean oranges peeled and sectioned 5 green onions chopped   Vinaigrette   1 tablespoon white wine vinegar 1 tablespoon honey 1 fresh Chilean orange, zested and juiced ½ cup olive oil Salt and pepper to taste   Preheat oven to 375 – Steam broccoli florets in a covered saucepan for 7 – 10 minutes. Remove and rinse with cold water to stop broccoli from cooking. Drain well: set aside in a serving bowl Place almonds on a baking sheet and bake in the oven for 5 – 8 minutes until slightly browned and toasted. Combine vinegar, honey, juice of orange, orange zest, olive oil, salt and pepper in a bowl and whisk together. Add mandarin orange sections and chopped green onions to the serving bowl with the broccoli; toss with vinaigrette and garnish with almonds and serve.