Citrus Salad with Orange-Shallot Vinaigrette
Citrus Salad with Orange-Shallot Vinaigrette
Ingredients
- Citrus Vinaigrette:
- ¼ cup extra-virgin olive oil
- 1 lime, juiced
- ½ orange, juiced
- 1 garlic clove, minced
- 1 tblsp granulated sugar
- 1 tsp kosher salt
- ¼ teaspoon cracked black pepper
- Citrus Salad:
- 1 head baby romaine
- 1 head Boston lettuce
- 1 head red leaf lettuce
- 2 small blood oranges
- 1 cara cara or navel orange
- 1 pink grapefruit
- 1 watermelon radish, sliced
- 1 bunch fresh chives, snipped
- 1 bunch fresh mint
- 1 teaspoon poppy seeds
- ½ teaspoon flaky sea salt, such as Maldon
- edible flowers, optional
Instructions
- Vinaigrette:
- Add all of the ingredients to a blender and pulse until smooth. Refrigerate until ready to use.
- Salad:
- Trim lettuce leaves off the head. Rinse well and dry.
- Remove and discard peel and white pith from citrus. Cut oranges and grapefruit crosswise into 1/4-inch-thick slices.
- Toss the lettuce leaves, citrus, radishes, chives, and mint, with the vinaigrette and plate on large salad bowl. Finish with a sprinkle of poppy seeds, flaky salt and edible flowers (optional). Enjoy!