I take my salads very seriously. Similarly, I take my omelettes, sandwiches and daiquiris with equal reverence. I need to know the person making me an omelette and I prefer that they have a big floppy chef hat on (bonus). I need to shake the hand of the person making my sandwich before they put plastic gloves on and add extra black olives to my situation (thank you!). I like to know the middle name of the person making me a daiquiri… a fact I usually learn after the third of fourth daiquiri. All of this to say, I love when people make me food, and I really like to know who they are before I enjoy it.
Salads, though. I like to make my own salads. There’s a delicate balance of fruit and green, cream and crunch and nuts. Let’s try!
There’s a trick when it comes to eating (and really enjoying) a salad. It has to be pretty. I mean… if you’re going to trick me into eating raw parsley, it better be good lookin’.
Winter citrus will be our beauty. That’s not to say that parsley isn’t beautiful, but most things are prettier when a pink grapefruit is around. That’s science.
We’re working with a divine combination of Winter offerings: pink grapefruit, navel oranges, and blood oranges. I miss strawberries until I remember oranges are everything. All of the citrus! Not really, I’m missing the pomelo, but you get the idea.
Greens include thinly shredded romaine leaves, sharp and spicy fresh parsley, crunchy celery, and creamy avocado.
See? Look at our beauty. Juicy sweet citrus, crispy lettuce and celery, creamy avocado and a lemon vinaigrette, topped with salty roasted cashews. All of the textures to entice us into health! Happy day to you and me!Print
All Of The Citrus and Some Of The Greens Salad
The biggest and brightest Winter salad.
- 1 pink grapefruit
- 2 blood oranges
- 1 naval orange
- 4 cups, shredded romaine lettuce
- 1 stalk celery, sliced
- 1/4 cup coarsely chopped flat leaf parsley
- 1 ripe avocado, peeled and sliced into cubes
- juice of half a lemon
- 2 tablespoons olive oil
- salt and pepper to taste
- 1/4 cup very coarsely chopped salty roasted cashews
- Slice all of the citrus. Cut the bottom and top of of each citrus fruit. Stand the fruit up on its bottom and slice down the fruit, removing all of the peel and as much of the pith as possible Once entirely peeled, turn the citrus on it’s side and slice into rounds. Set aside.
- In a medium bowl, toss together lettuce, celery, parsley, half of the avocado, lemon juice, olive oil, salt, pepper, and half of the cashews. Toss well.
- Arrange the citrus rounds on a round plate leaving space in the center of the plate for the greens. Add the tossed greens and garnish with the remaining avocado and cashew. Sprinkle with salt and pepper and enjoy!