CITRUS SALAD WITH PEANUTS AND AVOCADO
There's really no need for leafy greens in a big, meaty citrus salad. The first step is to acquire a range of fruit - citrus of different colors, sizes and shapes, with varied levels of acidity and sweetness. Cutting the fruit so you don't lose too much juice is key: Cut the pith and peel with a knife, then slice the fruit horizontally with a sharp knife that doesn't crush and squeeze. A simple dressing of fish sauce, sweetened with a little brown sugar, works well, especially when it's offset with some fatty pieces of avocado and some fresh herbs.
Provided by Tejal Rao
Categories brunch, dinner, lunch, quick, salads and dressings, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Slice off citrus tips on both sides using a sharp knife to create two flat surfaces. Setting the citrus on one flat surface, slice off the skin and pith, following the shape of the sphere. Once skins are fully removed, slice each fruit horizontally into 1/2-inch-thick rounds. Roughly dice the avocado.
- Whisk the fish sauce, sugar and vinegar in a large bowl until the sugar dissolves, then stir in the shallot. Transfer the citrus segments, avocado, half the herbs and half the peanuts to the dressing bowl, and gently toss to coat. Tip into a serving plate, and garnish with remaining herbs and peanuts.
Nutrition Facts : @context http, Calories 328, UnsaturatedFat 13 grams, Carbohydrate 42 grams, Fat 17 grams, Fiber 9 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 1498 milligrams, Sugar 30 grams, TransFat 0 grams
SICILIAN-STYLE CITRUS SALAD
Winter is the season when many kinds of citrus fruits suddenly appear. For this savory fruit salad, a mixture of navel, blood and Cara Cara oranges and a small grapefruit make a colorful display. It's fine to use just one kind of orange, blood oranges being the classic example. Thinly sliced fennel, celery and red onion add a tasty bit of crunch. The salad is dressed assertively with oil and vinegar, and scattered with olives and flaky sea salt.
Provided by David Tanis
Categories brunch, dinner, easy, lunch, salads and dressings, appetizer, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Make the vinaigrette: Whisk together olive oil and vinegar in a small bowl. Season with salt and pepper and set aside. It should be tart but not over-vinegary. Taste and add a little more olive oil if necessary.
- To peel the citrus fruit, use a small serrated knife. First, cut off a thin slice of peel from the top and bottom of the orange, so it can sit flat and securely on the cutting board. Use a sawing motion to take off the peel, cutting from top to bottom, following the curve of the fruit. Remove only the peel and white pith, not the flesh of the orange. It should now be perfectly spherical and naked. Peel remaining oranges and grapefruit in this fashion.
- Carefully slice peeled citrus crosswise. Arrange slices on a large serving platter in a random pattern, letting them overlap a bit here and there. Scatter onion, fennel and celery over top. Dot the surface with olives. Surround with salad leaves, if using.
- Whisk vinaigrette, and spoon evenly over the salad. Sprinkle lightly with flaky salt and serve.
Nutrition Facts : @context http, Calories 186, UnsaturatedFat 7 grams, Carbohydrate 28 grams, Fat 9 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 653 milligrams, Sugar 20 grams
CITRUS SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Chop lettuce. Arrange lettuce on platter and top with pieces of grapefruit and orange.
- *To supreme fresh oranges and/or grapefruits instead, cut off ends then remove skin in strips working all the way around the fruit from top to bottom. Cut along the side of the membrane to remove the sections of the citrus fruit.
- Combine marmalade with 2 splashes of vinegar and stream in extra-virgin olive oil. Pour dressing over the salad and season with salt and pepper. Garnish platter with chopped or snipped chives.
WINTER CITRUS SALAD WITH HONEY DRESSING
This citrus salad requires only that you overcome the notion that salads must be green; it's a novel and wonderful antidote to sorry-looking lettuce. If you're lucky and can find blood oranges, use them; same with the odd, supremely delicious and usually quite pricey pomelos.
Provided by Mark Bittman
Categories easy, quick, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Peel citrus, removing as much pith as possible, and slice into wheels. Remove any pits, layer fruit on a serving dish, sprinkle with salt and garnish with chopped onion.
- Whisk together olive oil, vinegar, honey, lime juice and tarragon until well combined; taste, adjust seasoning as needed and drizzle over salad.
Nutrition Facts : @context http, Calories 168, UnsaturatedFat 9 grams, Carbohydrate 20 grams, Fat 10 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 392 milligrams, Sugar 14 grams
WINTER CITRUS SALAD WITH BELGIAN ENDIVE
Late winter really is the time for the best citrus. Produce markets have piles of blood oranges, as well as navel and cara cara oranges and grapefruit, the flesh of each in different vivid brilliant colors. For this salad, use as many kinds of citrus as possible. If you can find pomelos, they add their own kind of sweet tanginess. The combined flavor of sweet and sour citrus, fruity olive oil and coarse salt is seductive.
Provided by David Tanis
Time 15m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Peel the citrus: With a serrated knife, cut off top and bottom of the fruit, so it sits solidly on the cutting board. Cut top to bottom following fruit's curve to remove peel and white pith. Slice the oranges and grapefruit horizontally into 1/8-inch rounds and place them in a bowl. Save the accumulated juice in the bowl for the vinaigrette.
- Make the vinaigrette: Combine the shallots with red wine vinegar in a small bowl. Let stand for 10 minutes, then whisk in the olive oil and 2 tablespoons of the reserved citrus juice. Season with salt and pepper to taste.
- Slice the endives crosswise into 1-inch thick ribbons (but slice the dense core thinner) and place in the center of a salad plate.
- Surround the endive with citrus slices. Drizzle the vinaigrette over the salad and sprinkle lightly with coarse sea salt.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 11 grams, Carbohydrate 33 grams, Fat 14 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 810 milligrams, Sugar 22 grams
SUMMER CITRUS FRUIT SALAD
A creamy yogurt dressing-flavored with orange juice and grated peel-beautifully coats fresh fruits.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h10m
Yield 8
Number Of Ingredients 8
Steps:
- In large glass or plastic bowl, mix yogurt, mayonnaise, orange peel and orange juice.
- Gently stir remaining ingredients into yogurt mixture. Cover and refrigerate at least 1 hour but no longer than 4 hours.
Nutrition Facts : Fat 1/2, ServingSize 1 Serving, TransFat 0 g
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SIMPLE CITRUS SALAD – A COUPLE COOKS
From acouplecooks.com
Cuisine VeganTotal Time 15 minsCategory SaladCalories 169 per serving
- Cut off the peel of the grapefruit and oranges: slice off the ends, then angle your knife and follow the curve to remove the peels (follow Steps 1 & 2 of How to Cut an Orange). Slice the citrus into rings.
- In a medium bowl, stir together the white wine vinegar, Dijon mustard, maple syrup, and 1 pinch kosher salt. Then gradually whisk in the olive oil 1 tablespoon at a time until creamy.
- Arrange the citrus and shallots on a platter or serving plates. Drizzle with vinaigrette. Top with torn mint leaves and fresh ground pepper. If desired, top with finely crushed pistachios.
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- While the vanilla dressing is cooling, wash and dry the fruit. Layer in a large mixing bowl. Drizzle the dressing over the fruit and toss to combine.
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