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Citrus Salad over Baby Mixed Greens CARLA HALL

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The easiest and tastiest salad ever!

For the Vinaigrette: 1 orange (half zested and reserved, other half for grilling)
1 small shallot (minced)
1/2 grapefruit
1/2 lime
1 teaspoon ginger (grated)
1 tablespoon Dijon mustard
1 teaspoon rosemary (finely chopped)
1 tablespoon tarragon leaves (finely chopped)
1 tablespoon honey (optional)
1/3 cup olive oil
Kosher salt and freshly ground pepper (to taste)
For the Salad: 1 Navel orange (peeled and segmented, juice reserved)
1 Ruby Red grapefruit (peeled and segmented, juices reserved)
1 avocado (peeled, pitted, and sliced)
1/4 cup red onion (shaved)
1 box baby mixed greens (5 ounces)
2 cups baby kale
1/4 cup pecans (toasted, chopped)
Kosher salt and freshly ground pepper (to taste)

For Vinaigrette: Preheat grill to medium-high heat. Place citrus on the grill and allow to cook until charred, about 2 minutes. Allow to cool.
In a medium bowl, mix together the shallots, orange zest, juice from grilled and halved orange, grapefruit and lime, ginger, Dijon, rosemary, and tarragon. Once the ingredients are fully combined, slowly drizzle in the olive oil while whisking until all the oil is combined and the mixture is homogenous. Season with Kosher salt and freshly ground pepper to taste and set aside.
For the Salad: To segment the citrus, use a paring knife to remove the peel of the fruits. Working over a medium bowl to collect any juices, cut along the inside of the membrane to separate the segments and reserve the segments in a separate medium bowl.
To the medium bowl with the citrus fruits, add the avocado and red onion. Toss with the reserved citrus juices after segmenting season with Kosher salt and freshly ground pepper and set aside.
In a large bowl, mix the baby mix greens and baby kale. Drizzle the remaining dressing around the rim of the bowl and toss the greens until lightly coated. Season again with kosher salt and freshly ground pepper to taste.
To serve, divide greens between 4 plates. Top each plate of greens with citrus and avocado mixture. Top each plate with the pecans and additional dressing if desired.
To toast the nuts: In a small dry saute pan, add the nuts and cook until fragrant, about 5 minutes. Remove and allow to cool.
Tip: Use your leftover peels to infuse vinegar as a cleaning solution. Also use to infuse olive oil for a fun citrus flair!

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