Citrus Salad with Orange-Shallot Vinaigrette

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Citrus Salad with Orange-Shallot Vinaigrette

Servings 6 Servings

Ingredients
  

  • Orange-Shallot Vinaigrette:
  • ½ fresh orange, zested and juiced
  • 1 shallot, finely chopped
  • ¼ cup rice vinegar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons maple syrup
  • ¾ cup extra-virgin olive oil
  • 1 teaspoon kosher salt, plus more to taste
  • ¼ teaspoon cracked black pepper, plus more to taste
  • 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:
  • Combine 1 teaspoon orange zest, juice from ½ an orange, shallot, vinegar, Dijon mustard, maple syrup and oil in a small jar with a lid and shake vigorously until well-blended. Season with salt and pepper. 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!