This salad is bursting with color, flavor, with a collective assortment of shapes and textures.
By Alisha Randell
Let’s start with the cheese, a Capricho de Cabra fresh goats milk cheese. I went with the herbed version where the wheels are rolled in herbs for a splash of flavor. This cheese is an ultra silky delight that has a smooth fresh taste that does not compete with the other flavors here. A must try if you are a fan of goats milk cheeses.
Our fruit selection is certainly worth a mention, and so I shall. Our winter citrus consists of ruby red grapefruit and tangerines. We also have the always favored red pear, then to really punch it up a bit, we have added these gorgeous rubies in the form of red currants.
Joining the fruits are my favorite olives, the Lucques and the avocado, the later being a fruit as well, but one we tend to view as a vegetable. Then last but certainly not least, we have the frisée as our greens.
I dressed this beauty with an avocado oil and pineapple emulsion, that really lifted the spirit of the salad, but use your own favorite dressing if the ingredients are not available or you just have a favorite you think will work well here.
- For the salad
- 3 heads of frisée lettuce, about 12 ounces
- 2 ounces (56.7 g) radish sprouts
- 1 large ruby red grapefruit, sectioned
- 6 tangerines, sliced in wheels
- 2 avocados, sliced
- 2 red pears, julienne sliced
- 3-4 ounces (85-113.5 g) lucques olives
- or other non salt brine version)
- 5 ounces red currants
- 3 ounces (85 g) fresh goat cheese with herbs
- For the emulsion/dressing
- For the pineapple emulsion
- ½ cup (136.5 ml) pineapple juice
- 2 tablespoons (28 g) avacado honey
- ½ cup (136.5 ml) avocado oil
- Emulsifying blender, blender or food processor
- 1 teaspoon (5 ml) freshly ground pepper
- For the salad:
- You will want to begin by laying out you frisée around. the edges of a platter or serving dish. Place radish sprouts sporadically around the dish or spread out on the center of the platter.
- Then prepare your citrus by slicing the tangerines into wheels, then removing the skin and as much of the white pith as possible.
- For the grapefruit I sectioned them, first by peeling the fruit, then dividing into individual sections then removing the thin skin membrain.
- Now prepare the julianne style pear slices by using a julianne slicer or simply cut into thin long strips.
- Then place remaining ingredients on top and around your citrus in any order you choose.
- For the emulsion/dressing:
- Add pineapple juice to a small bowel or into a blender. Add honey
- an mix until incorporated. Now drizzle oil very slowly until fully incorporated.
Alisha Randell is a former Executive Chef turned Private Chef and Culinary Instructor. She is the Co-Creator/Author of The Ardent Epicure blog “An Ode to the Pleasures of Food”. Growing up with a dad as a culinary guide, whom was as well an executive chef, food and seeing food as an art form has been a lifelong passion and exploration.