Dijon Tomato-Mustard Salad with Preserved Oranges & Fresh Herbs Recipe

Name: Dijon Tomato-Mustard Salad with Preserved Oranges & Fresh Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Orange Confit; 2-1/4 qt. fresh orange juice; 1-1/2 cups sugar; 1/4 cup kosher salt; 16 each blood oranges, cut into 1/8-inch-thick slices Safeway 1 lb For $1.28 thru 02/09; 8 each star anise; Dijon Vinaigrette; 1-1/2 cups white wine vinegar; 3/4 cup GREY POUPON Classic Dijon Mustard; 1/2 cup sugar; 1/4 cup smoked Tellicherry black peppercorns; 4 tsp. smoked sea salt; 1/2 cup olive oil; Toasted Garlic Oil; 1/3 cup cumin seed; 1-1/4 qt. olive oil; 1 qt. garlic, sliced; Tomato Salad; 8 each vine-ripened tomatoes, cut into 1/4-inch-thick slices; 3/4 cup Greek olives, pitted, sliced; 3/4 cup fresh mint, chiffonade; 1/2 cup red onions, shaved; 1/2 cup Thai basil, chiffonade; to taste kosher salt; to taste ground smoked Tellicherry black pepper

Servings: persons

Orange Confit
2-1/4 qt. fresh orange juice
1-1/2 cups sugar
1/4 cup kosher salt
16 each blood oranges, cut into 1/8-inch-thick slices Safeway 1 lb For $1.28 thru 02/09
8 each star anise
Dijon Vinaigrette
1-1/2 cups white wine vinegar
3/4 cup GREY POUPON Classic Dijon Mustard
1/2 cup sugar
1/4 cup smoked Tellicherry black peppercorns
4 tsp. smoked sea salt
1/2 cup olive oil
Toasted Garlic Oil
1/3 cup cumin seed
1-1/4 qt. olive oil
1 qt. garlic, sliced
Tomato Salad
8 each vine-ripened tomatoes, cut into 1/4-inch-thick slices
3/4 cup Greek olives, pitted, sliced
3/4 cup fresh mint, chiffonade
1/2 cup red onions, shaved
1/2 cup Thai basil, chiffonade
to taste kosher salt
to taste ground smoked Tellicherry black pepper

1
Orange Confit: Mix juice, sugar and salt until sugar is dissolved.
2
Pour over oranges and anise in shallow dish.
3
Cover.
4
Refrigerate 1 week before using.
5
Dijon Vinaigrette: Process all ingredients except oil in food processor until well blended.
6
With motor running, gradually add oil until mixture is well blended.
7
Refrigerate until ready to use.
8
Toasted Garlic Oil: Cook seed in oil in skillet on medium-high heat until seeds begin to sizzle.
9
Add garlic; cook 2 to 3 min.
10
or until lightly browned.
11
Remove from heat, pour into glass container, then submerge container in ice bath to stop the cooking process.
12
Cool completely.
13
Refrigerate until ready to use.
14
For each serving: Combine about 2 oz.
15
tomatoes, 1/2 Tbsp.
16
each olives and mint, and 1 tsp.
17
each onions and basil.
18
Season with salt and pepper.
19
Add 2 Tbsp.
20
Dijon Vinaigrette; toss to coat.
21
Arrange on serving plate.
22
Top with 1 Tbsp.
23
each Orange Confit and Toasted Garlic Oil.

1097

kcal

Calories

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: Orange Confit, 2-1/4 qt. fresh orange juice, 1-1/2 cups sugar, 1/4 cup kosher salt, and more.

Yes, Dijon Tomato-Mustard Salad with Preserved Oranges & Fresh Herbs falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Dijon Tomato-Mustard Salad with Preserved Oranges & Fresh Herbs

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