California Dreamin’

Jun 26, 2019

My foodie adventures started over four decades ago in southern California when my Aunt Sharon moved from her east coast apartment in Washington, D. C. to sunny Pasadena.  For years, my annual visits were centered around enjoying the food of culinary icons like Wolfgang Puck, Alice Waters, Jonathan Waxman, Susan Feniger and Mary Sue Milliken.  No trip was complete without a shopping expedition to the Los Angeles farmers market, and I always returned to Maine with a suitcase bulging with exotic and local ingredients.

The 1970s and 1980s were a rule-breaking, creative leap of time in American cooking.  The progressive nature of the cuisine, the development of farm-to-table dining, and a chef’s no-rules combination of different cooking styles were all part of the culture of the time.  Indeed, the work of many of these early folks was what created the public awareness of the importance of regionally grown and sustainable agriculture, and the power of the local food movement.

For a connoisseur and lover of good food, Pasadena was nothing short of foodie heaven.

When my aunt and uncle became homeowners, their yard boasted mature lemon, lime, orange, apricot, and avocado trees.  Huge shrubs of rosemary and lavender lined the sidewalks, and fresh herbs grew abundantly. Seduced by the lushness of local ingredients and the luxury of the climate, I returned again and again to cook and create fabulous meals.

Over time, as family and business commitments increased, my southern California sojourns declined, but my dedication to local and fresh ingredients never wavered.   When I dreamed of endless sunny days with bright blue skies and fragrant citrus blossoms, Aunt Sharon shipped me boxes of lemons, limes and oranges.  She followed the latest food trends, clipped recipes, collected cookbooks, and read me restaurant reviews.

A recent stay with Aunt Sharon inspired the recipe for California Dreamin” Orange & Herb Salad.  The orange tree is her back yard was burdened with an abundance of fruit, and the herbs all needed trimming.

This is a simple and elegant salad, perfect for a causal, summer meal.  The sweetness of the oranges is the perfect foil for the saltiness of the olives.  Olives not to your liking?  Try crumbled, local feta instead.  Be adventuresome and vary the subtleties of the seasonings with different flavored vinegars and oils.  Taste the dressing before gently tossing the salad, and be sure to use freshly harvested herbs.


Cheryl Wixson
When life gives you freshly picked herbs & oranges, make this salad!


  • 4 perfectly ripe California oranges, sliced (“juice” oranges slice best)
  • ¼ cup chopped shallot or mild onion
  • 1/3 cup chopped fresh herbs (mint, cilantro, basil, parsley)
  • 2 tablespoons olive oil
  • 2 tablespoons apple cider vinegar*
  • 1 tablespoon Maine maple syrup
  • ½ teaspoon cumin
  • ½ teaspoon smoked paprika
  • sea salt and fresh pepper to taste
  • ¼ cup chopped Nicoise or black olives


  • Collect all of your ingredients.
  • Peel the oranges and cut into ¼ - ½ inch slices. Add to a large, shallow bowl.
  • Finely chop the shallot and fresh herbs and add to the bowl. Set aside.
  • In a small bowl, whisk together the olive oil, vinegar, maple syrup, cumin and smoked paprika. Taste the dressing. Season to taste with sea salt and fresh pepper.
  • Pour the dressing over the orange mixture. Gently mix the fruit and the dressing.
  • Pour into a serving bowl and sprinkle with the chopped olives. Cover the bowl and refrigerate the salad for an hour or more before serving.

Cheryl's Notes

Makes four servings.
Nutritional analysis per serving: 156 calories, 2 grams protein, 22 grams carbohydrates, 8 grams fat, 370 mg. sodium, 5 grams fiber

Get Cheryl’s next newsletter

See Previous Newsletters