How to Make Camilla Marcus' Blood and Cara Cara Orange Salad with Pistachio Dukkah Salsa Verde

Sometimes it can be hard to find good ingredients that don't have a negative impact on the environment, and even when you find those few ingredients, putting them together for a delicious meal may sound like a daunting task. Fortunately, plant-based chef Camilla Marcus launched west~bourne, a zero-waste pantry line that helps preserve the Redwood Forest to combat this exact issue.

When you buy from west~bourne, all packaging is plastic-free, reusable, recycled, compostable and carbon-friendly, leaving every customer feeling guilt-free. New products from her line include products that the whole family will love like, House Pancake & Waffle Mix, Pistachio Dukkah and Moon Pop Popcorn! Not only will you be getting amazing items when you buy from Marcus, but you will also be getting recipes that she created to inspire and guide you in using your new pantry staples.

To celebrate her new line, Marcus has created a brand new recipe, not shared until now! The Blood and Cara Cara Orange Salad with Pistachio Dukkah Salsa Verde will be the perfect versatile meal we know you will love to celebrate a romantic evening or even to cool you down on a hot day.

See the full recipe below.

See Also: Weekly Recipe: Divine Raspberry Stuffed Brownie Cookies

The Blood and Cara Cara Orange Salad with Pistachio Dukkah Salsa Verde

Ingredients:

2 blood oranges (remove the rind, slice into rounds)

2 cara cara oranges (remove the rind, slice into rounds)

1/4 cup castelvetrano olives, rough chop

1/2 cup ricotta salata, shaved

1 meyer lemon (juice + zest)

1/2 cup chopped herbs (chives, mint, basil, fennel fronds)

1 tbsp west~bourne pistachio dukkah

1/2 cup olive oil

1 small shallot, minced

1 head garlic, finely grated

Salt + pepper

Method:

1. Combine garlic, shallot, lemon juice and zest and let sit for a few minutes to make the dukkah salsa verde.
2. Slowly whisk in olive oil to combine and then fold in chopped herbs, saving a pinch-full for garnish.
3. Season with salt and pepper to taste.
4. Add in 1 tbsp west~bourne pistachio dukkah and set aside.
5. Layer the sliced oranges along the bottom of your plate and sprinkle chopped olives around it.
6. Spoon over the dukkah salsa verde and top with shaved ricotta salata. Garnish with herbs and cracked black pepper.

When you are at the store getting the ingredients, grab a bottle of chilled Scribe Nouveau or a bright red like it to perfectly pair with this delicious and crisp meal.