Fresh Winter Citrus Salad (Print version)
Sweet oranges, grapefruit, shaved fennel, avocado, mint, and pomegranate tossed with a bright citrus vinaigrette.
# Ingredients:
For the salad
01 -
2 navel oranges, peeled and sliced
02 -
1 blood orange or Cara Cara orange, peeled and sliced
03 -
1 ruby grapefruit, peeled and sliced
04 -
1 small fennel bulb, very thinly sliced, fronds reserved
05 -
4 cups (120 g) butter lettuce or baby arugula
06 -
1 ripe avocado, sliced
07 -
1/3 cup (55 g) pomegranate seeds
08 -
1/4 cup (30 g) shelled pistachios, lightly toasted and chopped
09 -
2 tablespoons fresh mint leaves, torn
10 -
Flaky sea salt, for finishing
For the citrus vinaigrette
11 -
3 tablespoons fresh orange or reserved citrus juice
12 -
1 tablespoon fresh lemon juice
13 -
1 teaspoon Dijon mustard
14 -
1 teaspoon maple syrup or honey
15 -
1/4 teaspoon kosher salt
16 -
1/8 teaspoon black pepper
17 -
3 tablespoons extra-virgin olive oil
# Instructions:
01 -
Toast the pistachios in a dry skillet over medium heat for 2-3 minutes, shaking the pan often, until fragrant. Transfer to a board and chop once cool.
02 -
Wash and dry the citrus. Slice off the top and bottom of each fruit, then cut away the peel and white pith with a sharp knife.
03 -
Cut the oranges and grapefruit into 1/4-inch rounds or half-moons. Save 3 tablespoons of any juice from the cutting board for the dressing.
04 -
Whisk the citrus juice, lemon juice, Dijon, maple syrup, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the dressing looks glossy.
05 -
Arrange the lettuce on a wide platter. Layer the citrus, shaved fennel, and avocado over the top without packing them down.
06 -
Spoon half the vinaigrette over the salad. Scatter with pomegranate seeds, pistachios, mint, fennel fronds, and flaky salt. Serve with the remaining dressing on the side.
# Good to know:
01 -
Best assembled right before serving.
02 -
Slice citrus and shave fennel up to 1 day ahead.
03 -
Use a mandoline for the thinnest fennel slices if you have one.