21 Aug 2014
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Patch Instagram photo by walkerashleyranger

Winter Citrus Salad

Winter Citrus Salad

Winter Citrus Salad

 

Winter salads are a great use for citrus. This salad is refreshing and light, a perfect accompaniment to a sautéed chicken breast or a piece of fish. It is packed with flavors and crunchy almond slivers. Hearty thinly sliced romaine lettuce is the base for the bite size pieces of Ruby Red grapefruit and Navel oranges, a good source of vitamin C.

One whole pomegranate will last my family the entire winter season. I usually get about 2 ½ - 3 cups of seeds per pomegranate. The seeds freeze beautifully so there is no need to buy a new pomegranate every time these seeds are needed for a recipe. See note below on how to freeze pomegranate seeds.

 

Dressing

1 T shallot, minced

3 T fruity extra virgin olive oil

2 T rice vinegar

1 T lime juice

1 t honey

1 t Dijon mustard

Salt & Pepper to taste

 

Put all of the ingredients in a small glass jar with a tight fitting lid and shake vigorously. Set aside.

 

Candied Almond Slivers

1/3 c slivered almonds

2 T sugar

 

In a sauté pan, heat the sugar and almond slivers on high. When the sugar begins to melt rapidly stir the almonds and sugar together until toasted. Scarp the candied almonds onto a plate separately as much as possible. When cool break apart. Set aside.

 

Citrus Salad

1 head of Romaine lettuce, washed, patted dry and thinly sliced

1 ½ c whole cilantro leaves

2 Ruby Red Grapefruits, peeled, pith removed, sliced horizontally and cut into bite size pieces

3 Navel Oranges, peeled, pith removed, sliced horizontally and cut into bite size pieces

1 c Pomegranate seeds (see note)

In a large bowl add the sliced Romaine lettuce and the cilantro leaves. Pour enough dressing to taste over the lettuce and toss well. Plate the salad greens. Top with the citrus pieces, the Pomegranate seeds, the candied almond slivers and a few grinds of black pepper. Serve immediately.

 

Serves 6

 

Note:

Pomegranate seeds freeze well. Simply spread them out on a small rimmed baking sheet covered with wax paper and freeze for 30 minutes. Remove the baking sheet and scrape them into a freezer safe Ziploc bag and freeze until needed.

 

 

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