Recipes

Categories
More >

Winter Citrus Salad

Ingredients

Zest the orange and place the zest in a small bowl.

Use a small knife to cut away the skin and peel of the grapefruit and orange, following the shape of the fruit. Over the bowl containing the zest, use a small knife to cut the fruit into segments, allowing the juice to fall into the bowl.

Place the segments in a separate bowl and set aside.

To the juice and zest, whisk in the olive oil, mustard, salt, onions, celery salt and honey. Set aside.

 Place the endive, fennel, radicchio, celery and dates in a salad bowl and toss gently Add half the dressing and toss again. Add the grapefruit and orange segments and toss. Gently. Sprinkle the nuts and cheese over the salad. Drizzle with the remaining dressing. Serve immediately.

 

 

Directions

Serves 4

1 grapefruit

1 blood orange, plus zest

¼ pound endive, washed, dried and torn into pieces

½ cup thinly sliced fennel

½ cup shredded radicchio

1 cup thinly sliced celery

½ cup chopped dates (about 4 to 5 whole dates)

¼ cup chopped walnuts

½ cup shaved Manchego cheese or cheese of choice

 Dressing

 2 tablespoons extra virgin olive oil

1/3 cup juice

1 teaspoon dry mustard

½ teaspoon salt

2 spring onions, thinly sliced

¼ teaspoon celery salt

2 tablespoons honey

 

Comments

There are no comments yet.

Leave a Comment

Looking for even more photos and recipes?
Order my latest book.

Ciao Italia: My Lifelong Food Adventures in Italy

Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.

Order using this link and receive a signed book plate.

Available now!