I love watching interviews of chefs because you get amazing cooking advice. After watching an episode of Julia Child: Cooking with the Masters featuring Alice Waters, I decided to arrange a salad of winter fruits and vegetables a bit differently than I normally do. In the episode, Alice and Julia are making a layered salad of fennel, mushrooms, and Parmesan cheese. I loved the final product because, rather than piling each ingredient on one after the other, light layers of each ingredient means nothing is hidden. With so many colors in my salad, you can really appreciate them even more with this layering technique because all of them are visible! Smaller pieces aren't overwhelmed by larger ingredients.
The point of this salad was to celebrate the vegetables and fruit available to us in the winter (even if winter is nearly over!). When I think of winter, I think of monotone colors. This salad made me appreciate a spot of brightness amidst the grey and cloudy. It's so light and fresh so it's a great contrast from those heavy winter soups and stews.
I haven't been cooking a lot because many things have been changing in my life. For one, I moved. I'm loving my new place because it's much brighter, which makes for better food photography! Additionally, there is a little lemon tree right outside my door!
Winter Citrus Salad
For the dressing:
zest of 1 small naval orange
zest of 1 small lemon
2 tbsp fresh lemon juice (I used a meyer lemon)
1 tbsp white wine vinegar
1 tbsp grainy Dijon mustard
8 tsp extra virgin olive oil
Pinch of stevia (optional)
Salt and pepper
1. Add all the ingredients to a shaker jar and shake away! If you want to mix it by hand, add zest, juice, vinegar, and mustard together in a bowl. Slowly drizzle in the oil while whisking. Season to taste with salt and pepper.
For the salad:
2 red grapefruit*
4 small cara cara oranges*
4 small naval oranges*
2 cups shredded red cabbage
4 stalks of celery, diced
4 cups baby spinach
2 cups shredded carrots
1 medium avocado, peeled, pitted, and sliced
1. To prepare the citrus: cut the stem and opposite end off of the fruit. Stand the fruit on the cut side. With a paring knife, trim the peel off, cutting below the white pith. To make grapefruit supremes, cut the wedge-shaped flesh between each membrane. For the oranges, cut in half lengthwise, then cut across to make half-moons. I like to supreme the grapefruit because the membrane is less tender than that of the oranges.
2. Salad can be arranged on single serving plates or on a large platter. Place down several alternativng layers of spinach, celery, cabbage, carrots, oranges, and grapefruit. Arrange avocado slices over the top. Drizzle the dressing over and serve.
*Please watch the video link above for instruction on how I cut the citrus. Plus you'll learn a recipe for Beet and Blood Orange Salad which looks divine!
Labels: cabbage, celery, main course, orange, Paleo, salad, side dish, spinach, vegan, vegetarian, Whole 30