Orange salad with praline

Use one seedless orange per person for the salad.

Peel three of the oranges with a vegetable peeler to remove only the orange part of the rind. This will be used for the julienne candied orange rind. Then, proceed as below:

  • To peel the oranges, hold each fruit in one hand and with a sharp knife, cut a slide across the top to expose the flesh.
  • Remove the skin in a strip, cutting deep enough to go right down to the flesh.
  • Cut each section right down to the core by following as close to the membrane as you can with the knife.
  • Squeeze the membrane over the orange sections to extract all remaining juices.

Candied orange rind

  • Use the peels of the orange part of the rind only.
  • The white skin between the peel and the flesh is bitter.
  • Stack a few peels together and cut into very thin strips; this is called a julienne.
  • Blanch the julienne twice to remove the bitterness: plunge the julienne in about 1 cup of boiling water.
  • Return to a boil and let cook for about 2 minutes.
  • Strain immediately and rinse under cold water.
  • Repeat this process and keep the julienne in cold water until ready to use.
  • Meantime, make a syrup with 1/4 cup of water and 1/2 cup of sugar.
  • Cook until the sugar is dissolved.
  • Add julienne and boil until all syrup is absorbed and the peel is transparent.
  • Spread on rack to dry.

Praline

1 full cup of almonds
1 1/2 cups of sugar
1/2 cup of water

  • Preheat oven 400°F
  • Roast almonds on an ungreased 9 inch metal pan. Put them in a bowl and set aside.
  • When the metal pan has cooled, butter it and set aside.
  • In a saucepan, mix granulated sugar and water.
  • Cook over high heat until golden brown.
  • Stir in the prepared almonds and pour in the metal pan, let cool for an hour.
  • Invert the pan with a hard rap on the counter to dislodge the hard caramel and almonds.
  • Pulverize the pieces in a food processor.
  • Serve the orange salad sprinkled with the praline and decorated with the candied orange rind.