Photo: Citrus Salad Recipe
Ingredients
- 2 hearts romaine lettuce
- 2 cups jarred citrus salad of orange and grapefruit sections, drained - fresh oranges and grapefruits may also be used but to supreme fruit (method below*) takes extra time
- 2 tablespoons marmalade
- 2 tablespoons white wine or cider vinegar
- 1/3 cup extra-virgin olive oil
- Salt and pepper
- 2 tablespoons chopped or snipped chives
Directions
Chop lettuce. Arrange lettuce on platter and top with pieces of grapefruit and orange.
*To supreme fresh oranges and/or grapefruits instead, cut off ends then remove skin in strips working all the way around the fruit from top to bottom. Cut along the side of the membrane to remove the sections of the citrus fruit.
Combine marmalade with 2 splashes of vinegar and stream in extra-virgin olive oil. Pour dressing over the salad and season with salt and pepper. Garnish platter with chopped or snipped chives.
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By rockierockpen
on November 22, 2011
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WAYYYY TOO SWEET! I felt like my teeth were going to fall off! I used fresh oranges and white wine, both of which I def. recommend. My bf hated the dressing, but I think it just needs to be modified. A little bit of marmalade is enough, no need for 2 tablespoons. I think some toasted almonds or pecans will make this salad much better and less sweet. Must try again!
By frankdclay_12234888
Chesapeake, 86
on February 16, 2011
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A good light salad, but not what I was expecting. I was looking for a stand alone salad, which this doesn't really fit the mold. My daughter didn't like the dressing; however, my wife liked it a lot. Just seemed to need something else. Will probably experiment to find the right touch and add it too a meal.
By E.W.
Northeast Flori...
on February 06, 2011
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This was a delicious salad! I served it with a heavy main course of braised beef shanks, and it made a light, crisp addition. I did find the olive oil taste a bit off-putting, but that may be the specific oil I used. Next time I'm going with a canola or other vegetable oil. I also added the dijon others suggested and it is an absolute must in my opinion. I used half cider vinegar and half of some French cider I had on hand. My guess is that a champagne vinegar would work especially well. I also sectioned my fruit. It is some work and fuss, but I think fresh is superior to prepared when the fruit is the star of the salad.
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