Florida Citrus Garden Salad (Robert Irvine) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Ingredients:
2 limes |
1/4 cup fresh parsley leaves |
1/4 cup fresh chives |
3 tablespoons honey |
1/8 cup rice wine vinegar |
1 tablespoon chopped fresh ginger |
1/2 cup grapeseed or canola oil |
2 ounces bottled water |
salt and freshly ground black pepper |
6 cups loosely packed red or green leaf lettuce, washed and dried |
2 large tomatoes cut in wedges |
2 cucumbers, peeped and cut into 1/4-inch thick slices |
2 grapefruit, peeled and pith removed, cut into segments |
Directions:
1. Microwave limes for about 30 seconds to release essential oils, and set aside to cool.
2. Turn on the blender and through the feed-tube, add the parsley, chives, honey, rice wine vinegar, and fresh ginger, and blend together until a smooth paste has formed. At this point the limes should be cool enough to squeeze. With the power on, add the lime juice through the blender feed-tube, and then very slowly add the oil and water until the mixture thickens and can coat the back of a spoon. Adjust the seasoning with salt and pepper. Set aside in refrigerator until needed. (When chilled, the dressing should resemble something like mayonnaise.)
3. In a large bowl, toss lettuce, tomatoes, cucumbers, and grapefruit with enough dressing to coat.
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