No-Cook

Dressed-Up Cara Cara Oranges With Prosciutto & Pistachios

May 18, 2021
4 Stars
Photo by Julia Gartland. Prop Stylist: Sophie Strangio. Food Stylist: Samantha Seneviratne.
  • Prep time 10 minutes
  • Serves 2 to 4
Test Kitchen Notes

California-grown Cara Cara oranges aren’t just perfectly sweet (they’re less acidic than other oranges) and totally seedless, their interior is also the most gorgeous orangey-pink color. This citrus shines in a recipe where it isn’t fussed with too much, like this simple-yet-stunning salad. Here, Cara Cara oranges are carefully peeled and very thinly sliced, then topped with ribbony slices of prosciutto, toasted and crushed pistachios, shaved Pecorino, fresh mint, and extra-virgin olive oil (don’t forget the salt and pepper, either). The result is a fantastic balance of savory, sweet, tart, and nutty notes in every single bite. It doesn’t even need a dressing—the mix of juice from the Cara Cara oranges and olive oil takes care of that for you.

This recipe is shared in partnership with California Citrus Growers.
—The Editors

Ingredients
  • 4 California Cara Cara Oranges
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 8 slices Prosciutto di Parma
  • 1/4 cup roasted, salted pistachios, lightly crushed in a mortar
  • 1/4 cup Pecorino Romano, shaved thinly using a vegetable peeler
  • 1/4 cup fresh whole mint leaves
  • 3 tablespoons extra-virgin olive oil
In This Recipe
Directions
  1. Start by preparing your oranges: Cut each end of the orange until the interior peaks through fully. Run your knife alongside the orange, fully peeling it and removing any pith. Then turn the peeled orange on its side and slice every 1/2 inch to make lovely rounds of peeled orange.
  2. Arrange your oranges on a large serving platter, topping first with a pinch of kosher salt and black pepper to season each piece, followed by the slices of prosciutto. Then sprinkle the crushed pistachios, shaved Pecorino Romano, and mint leaves, and drizzle with good-quality extra-virgin olive oil.

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1 Review

QueenOfGreen December 26, 2021
Made this along with the “Holiday Sparkler” to lighten up a heavy Christmas dinner. Worked beautifully with bright color and flavor!