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A plate of salad with dressing on top.

Citrus Salad with Orange-Shallot Vinaigrette

Servings 6 Servings

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!