Recipe courtesy of Kathleen Daelemans

Salad with Citrus Vinaigrette

  • Level: Easy
  • Total: 1 hr 40 min
  • Prep: 30 min
  • Inactive: 30 min
  • Cook: 40 min
  • Yield: 8 servings
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Citrus Vinaigrette: 

1/2 shallot, minced

2 tablespoons Champagne vinegar

1/2 cup freshly squeezed citrus (blood oranges, oranges, key limes etc.)


1 to 2 teaspoons extra-virgin olive oilSalad: 


2 heads endive

1/2 head frisee

1 head butter lettuce

2 grapefruit, peeled and sectioned

2 oranges, peeled and sectioned

6 beets, cooked and cut into quarters or bite size wedges

2 tablespoons chervil or parsley, chopped

1 avocado, peeled and cut into wedges


  1. Prepare the vinaigrette: Place shallots, vinegar, citrus juice, and salt in a small bowl. Let shallots macerate for 30 minutes. Whisk in the olive oil. In a large salad bowl, toss together lettuces, citrus, beets, herbs, avocado, and the vinaigrette. Taste and adjust seasonings. Serve immediately.
  2. TIP: To turn this into an entree top with scallops, chicken or fish.
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