Salad with Citrus Vinaigrette |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Ingredients:
1/2 shallot, minced |
2 tablespoons champagne vinegar |
1/2 cup freshly squeezed citrus ( blood oranges, oranges, key limes etc.) |
salt |
1 to 2 teaspoons extra-virgin olive oil |
2 heads endive |
1/2 head frisee |
1 head butter lettuce |
2 grapefruit, peeled and sectioned |
2 oranges, peeled and sectioned |
6 beets, cooked and cut into quarters or bite size wedges |
2 tablespoons chervil or parsley, chopped |
1 avocado, peeled and cut into wedges |
Directions:
1. Prepare the vinaigrette: Place shallots, vinegar, citrus juice, and salt in a small bowl. Let shallots macerate for 30 minutes. Whisk in the olive oil.
2. In a large salad bowl, toss together lettuces, citrus, beets, herbs, avocado, and the vinaigrette. Taste and adjust seasonings. Serve immediately.
3. TIP: To turn this into an entree top with scallops, chicken or fish.
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