Recipes

Back to Recipes

Winter Citrus Salad

Ren Rossini

Servings

3-6

Prep Time

15-20 minutes

Winter Citrus Salad

Ingredients

    blank

    • 6 cups mixed greens (arugula, baby spinach and radicchio)

    • 3–4 citrus fruits (such as oranges, grapefruit, or mandarins), peeled and sliced into rounds

    • ½ small red onion, very thinly sliced

    • Optional garnish: Purple Shallot Slices, ½ cup pomegranate seeds, toasted walnuts or pistachios

    blank

    • ¼ cup extra virgin olive oil

    • 2 Tbsp fresh orange juice

    • 1 Tbsp red wine vinegar

    • 1 tsp Purple Shallot Powder

    • ½ tsp Flowering Hyssop Thyme

    • ½ tsp Smoked Pimentón Paprika

    • ½ tsp Wind Blown Sea Salt, or to taste

    • Freshly ground Zanzibar Black Pepper to taste

    Directions

    1. Make the vinaigrette: In a small bowl or jar, whisk together olive oil, orange juice, and vinegar. Add purple shallot powder, flowering hyssop thyme, pimentón, salt, and black pepper. Whisk or shake until emulsified.

    2. Assemble the salad: Arrange greens on a large platter or shallow bowl. Layer with citrus slices, red onion, and pomegranate seeds.

    3. Dress & serve: Drizzle with the vinaigrette just before serving, and sprinkle with toasted nuts if using.
    Back to top