A couple of weeks ago I served this salad for my Christmas themed Supper Club. It can be hard to serve salads but as consumers, we have access to a bounty of ingredients; some seasonal and others brought in from warmer climates.
This salad uses my popular three-citrus dressing, some baby arugula, citrus fruit and some almonds and pomegranate seeds.
I used cara cara oranges (you can use blood oranges, tangerines or whatever citrus fruit you desire.
This salad looks best served ‘family style’, go for it during the festive season. Enjoy!
Baby Arugula & Citrus Salad
Course: Appetizer4-6
servings30
minutes40
minutesIngredients
- Dressing
1/4 cup of finely diced shallots (or red onions)
2 Tbsp. red wine vinegar
2 Tbsp. honey
2 Tbsp. Dijon honey
juice of one lemon
juice of one orange
juice of 1/2 pink grapefruit
approx. 1/2 cup extra virgin olive oil
fresh ground pepper
sea salt to taste
- Salad
8 cups of baby arugula
2 tangerines
1 blood orange (or cara-cara)
1 orange
1/2 cup thinly sliced red onion
4 Tbsp. blanched white almonds (I used marcona)
- Garnish
as much pomegranate seeds as you like
Directions
- To make the dressing, add all the ingredients, some salt and pepper into a plastic container. Use a stick blender to thoroughly blend. Taste, adjust seasoning with salt and pepper (or adjust any of the other ingredients to your liking).
- To prepare the citrus fruit, slice the tops and bottoms with a knife then place the fruit flat on your cutting board and carefully cut off the remaining skin around the fruit. Now cut the fruit into slices and reserve.
- Place your arugula on a platter, top with slices of orange, tangerine and blood orange. Top with some sliced red onions.
- Spoon over some dressing, garnish with almonds, pomegranate seeds and serve.
