Citrus Salad with Frisée and Orange-Ginger Vinaigrette

Citrus Salad with Frisée and Orange-Ginger Vinaigrette

This Citrus Salad with Frisée and Orange-Ginger Vinaigrette is a lovely mixture of the season’s best picks.

Citrus Salad with Frisée and Orange-Ginger Vinaigrette
Makes 8 servings
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Ingredients
  1. 2 heads frisée lettuce, trimmed
  2. 1 cup thinly sliced fennel
  3. 1/2 teaspoon kosher salt
  4. 1/2 teaspoon fresh ground black pepper
  5. 1/4 cup Orange-Ginger Vinaigrette (recipe follows)
  6. 4 limes
  7. 2 navel oranges
  8. 2 blood oranges
  9. 1 ruby-red grapefruit
  10. Garnish: kale micro greens*
Instructions
  1. In a medium bowl, toss together frisée, fennel, salt, pepper, and Orange- Ginger Vinaigrette. With a paring knife, peel the limes, navel oranges, blood oranges, and grapefruit, removing all white pith. Cut segments free from membranes.
  2. To assemble, arrange 1/8 of the citrus segments on a salad plate. Place 1/8 of the lettuce-fennel mixture over fruit. Garnish with kale micro greens, if desired, and serve immediately.
Notes
  1. *Micro greens are the first sprouts of green leafy vegetables. They are available at specialty foods stores, some supermarkets, and many farmers’ markets.
http://www.victoriamag.com/
Orange-Ginger Vinaigrette
Makes approximately 1 1/2 cups
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Ingredients
  1. 1/2 cup fresh orange juice
  2. 1/2 cup extra-virgin olive oil
  3. 1/4 cup honey
  4. 1/4 cup champagne vinegar
  5. 1 teaspoon kosher salt
  6. 1 teaspoon fresh ground black pepper
  7. 1/2 teaspoon fresh grated ginger
Instructions
  1. In a medium bowl, combine the orange juice, oil, honey, vinegar, salt, pepper, and ginger, and whisk to combine.
  2. Place in an airtight container, and refrigerate for at least 24 hours before serving.
Notes
  1. Vinaigrette will keep for up to 1 week, stored in an airtight container in the refrigerator.
http://www.victoriamag.com/
To learn more, read “Celebrating Citrus” on page 42 in the March/April 2009 issue of Victoria.

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