Mixed Citrus Salad with Lemon Vinaigrette ~ the perfect salad to throw together when life gives you lemons…and oranges, and tangerines, and grapefruit…
It was a celebration of citrus at the farmer’s market this weekend. All the stalls had their citrus out for tasting—.there were big chunks of Pummelo, little Mandarin sections, Tangelos, Navels, Satsumas, Blood Oranges, Clementines, Cava Cava, and several types of grapefruit including the pale Oro Blanco, Ruby Red, and Pink.
They aren’t much to look at on the outside, but when you slice into them they reveal their jeweled splendor. After all the rich holiday food I’m ready for some lip puckering citrus.
You’re going to want to have some of this Lemon Vinaigrette on hand for other things besides dressing a great citrus salad. You can drizzle it on green beans or cold shrimp, use it as a marinade, or brush it on chicken or fish before cooking.
The dressing can be made with any citrus you like. For this classic Lemon Vinaigrette: Take your prettiest recycled jar, in this case it’s a Bon Maman jam jar, and pour in 1/2 cup of good olive oil. Follow by about 1/4 cup white wine or champagne vinegar. Add the juice and zest of a lemon, a finely minced shallot, salt and pepper. Give it a good shake. Now taste it and adjust it as you like, if it’s not tangy enough add a little more vinegar or lemon.
Pile fresh baby greens on a big platter and top with as many different kinds of citrus sections as you can lay your hands on. Sprinkle with salt and fresh cracked pepper, then drizzle with the vinaigrette.
Here’s to a great week!