Description
A bright citrus salad to warm up even the gloomiest of winter days.
Ingredients
Scale
- 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
- 1/2 cup (136.5 ml) pineapple juice
- 2 tablespoons (28 g) avacado honey
- 1/2 cup (136.5 ml) avocado oil
- Emulsifying blender, blender or food processor
- 1 teaspoon (5 ml) freshly ground pepper
Instructions
- 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.
Notes
Serve dressed or with emulsion on the side.
Serves 2 main or 4 as sides
- Prep Time: 30 mins