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Recipes: Blood Orange Salad With Red Onion and Black Olives

Also: Grilled Sweet and Sour Squash

October 31, 2012 at 7:23PM

Butternut squash get more than the average butter-brown sugar treatment in Fabizia Lansa's Grilled Sweet-and-Sour Squash. (Dml - Star Tribune/The Minnesota Star Tribune)

BLOOD ORANGE SALAD WITH RED ONION AND BLACK OLIVES

Serves 6.

Note: Blood oranges offer the right tang. From "Coming Home to Sicily," by Fabrizia Lanza with Kate Winslow.

• 2 large or 4 small blood oranges

• 1 head escarole, pale inner leaves torn into bite-sized pieces and darker outer leaves reserved

• 1 small red onion, halved lengthwise and thinly sliced

• 12 oil-cured black olives, pitted

• 4 anchovy fillets, coarsely chopped

• 1/4 c. extra-virgin olive oil

• 2 tbsp. red or white wine vinegar

• 1/2 tsp. red pepper flakes

• Generous pinch of dried oregano

• Fine sea salt

Directions

With a sharp paring knife, remove the peel and the membranes from the oranges. Working over a large salad bowl, cut the segments free from the membranes, letting them drop into the bowl. Add the escarole, onion, olives and anchovies to the bowl.

Just before serving, gently toss the salad with the oil, vinegar, red pepper flakes, oregano and salt to taste.

Nutrition information per serving:

Calories140Fat10 gSodium170 mgSaturated fat1 gCarbohydrates11 gCalcium67 mg

Protein2 gCholesterol2 mgDietary fiber3 g

Diabetic exchanges per serving: 1 vegetable, 1/2 fruit, 2 fat.

GRILLED SWEET-AND-SOUR SQUASH

Serves 6.

Note: From "Coming Home to Sicily," by Fabrizia Lanza."

• 2 lb. winter squash, such as butternut, peeled, seeded and sliced crosswise 1/3 -in. thick

• Fine sea salt

• 1/2 c. extra-virgin olive oil

• 1 large red onion, halved lengthwise and thinly sliced

• Black pepper

• 1/4 c. red wine vinegar

• 2 tsp. sugar

Directions

Cook the sliced squash in batches on a dry grill pan (or on a grill) over medium heat, flipping when the grill marks appear. Remove from the heat and arrange in a shallow baking dish. Season with salt, then cover loosely to keep warm.

Meanwhile, combine the olive oil and onion in a medium skillet, and cook over medium heat until softened, about 5 minutes. Season with salt and pepper to taste. Stir in the vinegar and sugar and cook until slightly reduced and caramelized, about 5 minutes. Spoon the onion and cooking liquid over the grilled squash, then cover the dish and let stand for 10 minutes. Carefully stir to combine the ingredients and serve warm.

Nutrition information per serving:

Calories220Sodium7 mgFat18 gSaturated fat3 g

Carbohydrates15 gCalcium52 mg

Protein1 gCholesterol0 mgDietary fiber4 g

Diabetic exchanges per serving: 1 bread/starch, 3 1/2 fat.