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Citrus and Purple Onion Salad Recipe - Paula and her cousin George are sharing one of their favorite unique salads—don't miss out on this orange salad recipe, y'all!
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Citrus and Purple Onion Salad Recipe: https://www.pauladeen.com/recipe/citrus-purple-onion-salad/
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#pauladeen #loveandbestdishes
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0:00
- So I'm in Paula's kitchen.
0:02
I'm her cousin George from Denver.
0:05
And about- - By way of Albany, Georgia.
0:07
- By way of Albany, Georgia.
0:08
So if I don't sound quite as Southern as she does,
0:11
that should let you know that I moved away.
0:13
A couple of years ago, Paula had eye surgery,
0:16
and my mother was over here with her.
0:19
And she had been taking care of my mother.
0:21
And I said, "Well you know, Paula,
0:22
"I'm gonna come take care of you".
0:24
And I promised that I would cook
0:27
for a whole week at Paula Deen's house.
0:29
And one of the things that I made
0:31
was an orange and red onion salad,
0:34
which we made for a Dinner Club event
0:36
we had some years before.
0:39
And after dinner, there was some of it left over,
0:41
so I put it in the refrigerator.
0:43
And I got up the next morning
0:45
and I came down to have some coffee,
0:46
get some cream out of the refrigerator,
0:48
and I noticed that my orange
0:50
and red onion leftovers were gone.
0:53
I'm like, I don't know what happened there,
0:54
but a little while later,
0:55
I decided I'd take Paula a cup of coffee.
0:58
And I went back.
0:59
You know, sometimes she lives in her bathroom.
1:01
I don't know if you know that,
1:02
but I knocked on the door and she said,
1:04
"Come on back, come on back".
1:06
And I walked back into her bathroom
1:08
at about 7:15 in the morning,
1:11
and she was eating my orange and red onion salad.
1:15
So it was then that I thought,
1:16
well, that must have been a winner, okay?
1:19
So I'm back in Paula's house,
1:20
and we're gonna do this for dinner tonight,
1:23
which is gonna be ribs that we had, that we've got.
1:28
- Yeah, we left over. - We have leftovers.
1:30
- Yeah we have- - And so we're gonna have ribs
1:31
and we're gonna have some peas
1:33
and we're gonna have- - Oh, I forgot about the peas.
1:35
You're right, yay. - Yeah, don't forget about
1:36
the peas 'cause that's half of what we're here for.
1:39
And so tonight, I'm making the red onion
1:42
and orange salad for you.
1:44
But here we go.
1:45
We're gonna start.
1:46
We started cutting these oranges already,
1:48
but this is the hard work,
1:49
'cause you know- - Oh, this isn't hard.
1:51
- [George] Well it is for me.
1:52
I don't have your knife skills.
1:54
- [Paula] Well, I don't know about that, George.
1:56
(George laughs)
1:57
My hands are getting clumsier the older they get.
2:00
- And I told Paula I wanted to dedicate this to my family
2:04
and my wife Kelly who's also an excellent cook,
2:07
my two boys. - She is a great cook, y'all.
2:09
- She is.
2:10
My two boys and their wives who are all great cooks,
2:13
you know, they've been willing to learn
2:16
and take on things like this.
2:17
- Well, they've had a good teacher
2:18
- They had a good teacher. - With Kelly.
2:20
- They had a good teacher.
2:21
- [Paula] So you make a wonderful dressing
2:25
- Yes. - That goes on this.
2:26
- [George] Yeah, I got most of the ingredients
2:28
for the dressing here.
2:30
You know, I'd have to check it in a minute,
2:32
but it's gonna be some vegetable oil.
2:38
And it's gonna be like, I think,
2:39
six tablespoons of vegetable oil.
2:41
- [Paula] Okay.
2:41
- [George] And a couple of tablespoons of-
2:43
- [Paula] Well, when are you gonna make it?
2:45
- [George] Oh, I'm gonna whip it up in just a few minutes.
2:46
- [Paula] Oh, okay, sorry, y'all. (laughs)
2:49
- [Eddie] George, our video's only 15 minutes long.
2:52
- Well.
2:53
(all laugh)
2:56
There'll be two segments.
2:57
(all laugh)
2:59
- It'll be a two parter. - And you're already
3:01
eight minutes into it, so.
3:03
- It's a little more than what you told me.
3:04
You don't have to be eternal to be immortal, okay?
3:06
(all laugh)
3:09
So, I thought you were gonna pause, Eddie.
3:12
(Paula laughs)
3:13
- We don't pause. - You don't pause?
3:15
- No, we don't pause. - Well, if you don't pause,
3:16
we better get our tails in gear here.
3:18
Okay so we're gonna make- - That's what we would think.
3:20
- Really, we're gonna make the salad dressing over here.
3:23
It's really simple.
3:24
We got six tablespoons.
3:27
My wife will tell me to make sure
3:28
I said tablespoons of oil, vegetable oil.
3:32
We got two tablespoons of white vinegar.
3:36
We've got about a little over two tablespoons
3:40
of orange juice, and we just take the ends
3:42
and squeeze them out until we're done with it.
3:45
- [Paula] And you gonna need a whisk, aren't you?
3:48
- I probably will want whisk.
3:49
And we got some sugar here.
3:50
We'll put that in there.
3:51
And all of these go, you know,
3:53
into something you're gonna whisk with.
3:55
And a little salt and pepper,
3:57
we'll add that to taste as we go.
3:59
So it is that simple.
4:00
- But it's so good, y'all. - We just wanna pour it in.
4:03
- [Paula] And hadn't I had eye surgery, George?
4:06
- [George] Yes, you had your eye surgery-
4:07
- But I made... (laughs)
4:09
I wasn't so blind that I couldn't get in the refrigerator
4:11
to get that. - No, you got there
4:13
and that leftover salad.
4:14
- And so, Paula, this is how we know
4:16
I have novice skills here.
4:18
I put all that together in this bowl or this thing,
4:21
whatever this is.
4:22
And of course, I don't have any room to whisk it now.
4:25
- Well, that's 'cause you have to have a bigger bowl.
4:26
- I'm gonna have to upgrade here.
4:29
- Yes, so, and I'm gonna just-
4:30
- Well why don't we reach in here?
4:32
- I'm gonna throw in some salt,
4:33
and I'm gonna be careful about that.
4:35
I'm gonna ask you to taste the salt and pepper
4:36
- Okay I will.
4:38
I will do that. - Because I'm reckless.
4:42
What can I say, I'm reckless.
4:43
(Paula laughs)
4:45
And was that salty enough?
4:45
- I thought it tasted delicious.
4:47
- Okay, you don't think it needs more salt?
4:48
- Uhn-uh. - Okay.
4:49
- Did you taste it? - I did.
4:50
Do you remember, you were talking about me double dipping.
4:53
So, okay that's the dressing.
4:54
That's all there is to it.
4:56
- How simple is that? - (laughs) It's so simple.
4:58
- Orange juice. - Orange juice.
5:00
- Vegetable oil. - Vegetable oil.
5:01
- White vinegar. - White vinegar,
5:04
Sugar. - White wine.
5:05
It was white wine. - White wine.
5:06
Yeah, we did white wine there 'cause I like that tang.
5:10
- Uh-huh, I do too. - I just like the way
5:11
that tangs. - I do too.
5:12
- [George] And I would use red wine vinegar
5:14
'cause I like the color, but didn't call for that.
5:16
- [Paula] Well, I got some red wine.
5:17
- Well we don't need that. - You can do anything
5:18
you want to. - Yeah, you can.
5:20
And some salt and pepper and some sugar,
5:23
and just that's all there is to it.
5:24
- Get the sugar in it.
5:25
It was really tasty, y'all.
5:27
- But for those of you,
5:29
if you're a man watching the show,
5:31
you can do this.
5:32
I assure you, you can do this.
5:36
- I'm just gonna cut that piece out like that
5:38
'cause it's kind of warp sided.
5:40
All right, so are you going to put this...
5:42
You gonna start putting this on your tray?
5:44
- We can. - Oh, oh, oh,
5:45
don't forget your cloves.
5:46
- [George] Well, we're gonna add that
5:47
in a few minutes, okay?
5:48
Do you think, does it go in here?
5:50
'Cause I don't use the cloves.
5:51
- [Paula] Yes, I think it would go in.
5:52
- [George] Let's just do a shake in here.
5:53
So this is- - Wait, wait, wait.
5:54
Don't do a shake.
5:55
I got (indistinct). - Oh my goodness.
5:56
Oh, whoa, whoa, whoa.
5:58
- [Paula] No, 'cause cloves are very, very potent, y'all.
6:01
- [George] Yeah, here, I'm gonna let you do that.
6:02
- Okay. - I don't use that
6:03
'cause it is very potent,
6:05
but this, we're doing I guess- - For Christmas.
6:07
- We're doing Christmas,
6:08
so it really deserves cloves.
6:09
- Yes, it does.
6:12
- But it's not necessary, okay?
6:14
- All right, we're set up and see if we
6:16
- Okay.
6:17
And, yeah, we'll do that. - Got that right.
6:18
- [George] This is gonna be dope.
6:19
This actually, it's gonna be delicious, isn't it?
6:21
- [Paula] Yeah, and Christmas just-
6:23
- Calls for it. - It calls for cloves.
6:26
- [George] Well, now that's a good reason
6:27
to try it again. - Yep.
6:31
- What do you think?
6:32
I can't believe I'm gonna say this,
6:34
I think it could use some more.
6:35
- Okay. - Just like a tad.
6:38
- Well, use your little smidgey thing.
6:39
- Yeah, the little smidgen thing.
6:40
(Paula laughs)
6:41
I'm not even gonna do a whole smidge, okay?
6:42
- Okay. - But yeah, I'm surprised,
6:44
I don't usually-
6:46
- [Paula] Well, it might take it a minute,
6:47
you know, to... - Yeah.
6:48
I'm not gonna put all of it in there.
6:51
Just a touch. - Yeah.
6:53
- [George] It's Christmas.
6:54
It's about Christmas. - That's right, and...
6:58
- [George] Okay, now, you know...
7:01
- [Paula] You know what?
7:08
Mm. - Okay so I'm gonna-
7:10
- [Paula] That is good.
7:12
- Yeah, I'm gonna...
7:12
And oh, by the way,
7:13
you know, we're not telling about half of it, okay?
7:15
We got this orange zest too.
7:17
- Yes.
7:18
- We did the zest of one orange,
7:20
and that goes in here.
7:22
- Yes. - No, yeah, I know.
7:24
- [Paula] Oh.
7:25
(both laugh)
7:27
Is it asking or telling?
7:28
- [Eddie] Neither one of you sound too sure.
7:30
- [George] Yeah, there it goes in there.
7:31
- Well, this is definitely his recipe,
7:32
so if you don't like it, it ain't my fault.
7:34
- [George] That's right.
7:35
(Paula laughs)
7:36
And I can't imagine what the recap is gonna be like.
7:41
I hope y'all are having as much fun as I'm having.
7:43
- Oh, I'm having a blast. - Okay.
7:46
Yep, that's all, good job there.
7:48
- Oh, thank you.
7:49
Since you weren't doing it, I thought I might start
7:52
(laughs) before this becomes a series instead.
7:57
(all laugh)
7:58
- Listen, I'm just pacing this
8:01
while the oranges get cut.
8:03
I tried to tell you we could cut more of 'em.
8:05
- [Eddie] Have you tried the salad with grapefruit as well?
8:09
- You know, I haven't, but I bet it would be delicious.
8:11
- Be delicious to mix it.
8:13
- [George] Yeah, I bet it'd be delicious.
8:14
- The tartness of the...
8:18
- We'll try that. - This is beautiful.
8:20
- [George] Yeah, it actually is really pretty,
8:22
and it goes- - You know, that's a thing
8:24
about cooking. - Yeah, and-
8:27
- You do what you want.
8:29
- Yeah. - You know?
8:29
- That's right. - You take the things
8:32
that you love and you mix 'em together.
8:36
- [George] And not only do I have a helper here,
8:39
she's a food dresser too.
8:40
(both laugh)
8:43
- Okay, well that didn't take you but a second to-
8:46
- Like how many minutes are we at, Eddie?
8:48
(both laugh)
8:49
- Let me count. - Are we catching up?
8:51
- Coming up to 15. - Yeah, we're catching up.
8:52
- Okay.
8:56
- What'd you think about that?
8:57
- I think it's gonna be wonderful.
8:58
- And you know what, I love fresh ground pepper.
9:01
- [George] Yep.
9:02
- I think it just adds- - Put some on there.
9:04
- I think it just adds- - We put a little bit
9:06
of ground pepper in the dressing.
9:08
But I think you're right. - Yeah, I just like
9:09
the way this looks. - This will be pretty.
9:11
(pepper grinder whirs)
9:14
- [Paula] And you can always put
9:17
underneath this a nice lettuce
9:19
like some butter lettuce. - Yep.
9:22
- Would be delicious.
9:23
- But we're having leftovers tonight,
9:24
so I don't think the butter lettuce is appropriate.
9:28
Okay, ready? - Uh huh.
9:29
- [George] And then all we're gonna do
9:30
is pour this on top. - Yes, yes.
9:36
Yes, yes, yes.
9:38
- [Eddie] Mm, the cloves, can smell it.
9:41
- [Paula] And I will be eating this
9:42
for breakfast, y'all. - For breakfast.
9:43
- [Paula] Put some right there.
9:44
That one didn't get any. (laughs)
9:46
- Now you tell me. - Just in case I get that one.
9:49
- Now you tell me.
9:50
Okay, so, I think I'll tell you what we did, okay?
9:55
We got about an orange per person
9:58
that we're gonna serve tonight,
10:00
and I do large oranges.
10:02
I have some different sizes-
10:04
- I actually used a small one too.
10:06
- Yeah, 'cause you want the different sizes
10:08
sort of look good.
10:10
And we used a red onion.
10:13
And you know, we use the centers,
10:16
and where they were a little bigger than that,
10:18
we just kind of cut 'em into strips,
10:19
so they look really nice.
10:21
And we dress it with that dressing.
10:23
If I can remember, it's oil.
10:28
- Yeah? - I don't wanna take a big one
10:30
'cause somebody's gotta eat this.
10:31
- I know it. - Okay.
10:36
That is exactly what it's supposed to taste like.
10:39
(Eddie chuckles)
10:41
You know what would be good with that?
10:43
- My tongue. - A cup of coffee.
10:45
(all laugh)
10:47
- No! - Okay, so oranges,
10:50
onion, salt, and pepper.
10:52
The dressing was six tablespoons of vegetable oil,
10:57
two tablespoons of white wine vinegar,
11:02
two tablespoons, I used a little more than two tablespoons,
11:05
of the orange juice that came with it.
11:08
I did a tablespoon of sugar.
11:10
I did a touch
11:11
of ground cloves. - Cloves.
11:13
- We did a touch of salt and pepper.
11:16
And I think that's all.
11:17
And then we just put it
11:18
all over there- - I think it's all too.
11:20
- And I'm ready to eat.
11:21
Save some for everybody else.
11:23
- I'm trying. - Okay?
11:28
And if you're a part of the Dinner Club,
11:31
I think they happen all over America all the time,
11:34
what a great thing to show and to display.
11:37
And if you're really busy,
11:39
it's kind of easy to put it together.
11:40
- You know what, George?
11:42
Throw some maraschino cherries
11:44
on that for your Christmas. - Oh lovely, yes.
11:46
For Christmas, yeah.
11:47
- Uh huh, just to bring it in the red.
11:49
And I would definitely put this
11:51
on top of butter lettuce. - Yeah.
11:53
- [Eddie] Mhm, or some toasted pecans or something.
11:56
- Yes, some toasted nuts. - Oh, goodness, goodness.
11:59
We're only half the way there, Paula.
12:00
(both laugh)
12:03
- [Eddie] It's a great, great winter salad.
12:04
- You need to step back
12:05
and punt. (laughs) - Part two.
12:07
(all laugh)
12:09
- Thank you, George.
12:10
- Okay, thank you, Paula. - You know I love you.
12:11
- I know, and I love you too, and I had a ball.
12:13
And my wife and my children and my friends
12:16
are gonna be unbelievably surprised.
12:19
(all laugh)
12:24
Hey, y'all, it's Paula Deen.
12:25
Now, if you enjoyed this video, be sure to like it
12:29
and click the subscribe button as well as the notification
12:33
bell to be alerted when I post a video.
12:37
Love and Best Dishes Y'all.
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