Rejuvenating with a drop of citrus is a refreshing way to continue the Chromatic Theology series. To some extent, the distinctive attributes of orange will be present in color variations – mandarin, magma, creamsicle, rust, marigold, sweet potato, etc.

Never underestimate the power of color. Each post in this series will explore an individual hue, but the characteristics of the topic color can be translated into tints and shades. Keep in mind that the effects and emotions we discuss are most prominent and intense in pure, saturated color. (In case you need to catch up on color, gather a glimpse of red or a ray of sunshine with the previous Chromatic Theology posts.)

ORANGE is a secondary color with conflicting emotional content. Recall a few of your second grade lessons and remember that orange is a mixture of red and yellow, boasting the charisma of both colors. Orange demands attention, yet simultaneously extends a warm invitation. The intensity and drama of red are balanced with the mild optimism of yellow. If you like the dangerous connotations of red, opt for a softer, subdued effect with orange. If you find yellow a little too submissive, add a hint of personality with orange.

Come back next week for a dose of color envy – green.

(Photographs from Living Etc, James Merrell, A Creative Mint, and Little Brown Pen.)

Sarah filled us in on the details about escarole earlier this week. I love escarole because it’s crunchy and refreshing like lettuce when served raw, but it has a little bit of bitterness to keep things interesting – though not as much as some greens. It’s equally at home braised or sautéed with beans, bacon or sausage for a hearty winter meal.

Here’s a recipe for a wonderful salad that you will be happy to eat all winter long and even into spring.

Escarole Salad with Oranges and Spiced Pecans

Serves 6

You’ll need:

1 pound tender, organic escarole leaves (1 large head)
3 organic navel oranges, peel and pith cut off, sectioned
1 tablespoon finely chopped shallot
2 tablespoons lemon juice
1 tablespoon local honey
2 tablespoons white wine or champagne vinegar
7 tablespoons mild flavored vegetable oil
Salt & pepper to taste
1 cup spiced pecans

To make:

Wash and dry the greens and place them in a large bowl with the orange sections. Set aside.

Combine the shallots, lemon juice, honey, and vinegar in a small bowl. Pour the oil in slowly while whisking until the dressing is well blended. Season with salt and pepper.

Toss the greens and oranges with the pecans (you may want to reserve some to garnish the plated salads) and the dressing. Taste and adjust salt and pepper. Serve immediately.

Recipe Copyright 2009 Vanessa Barrington

Image: Health