Time 30m Yield 12 Number Of Ingredients 14 Steps:
Using a sharp knife, remove all of the peel and pith from the citrus fruit. To section each fruit, cut between the membrane and flesh of each fruit and remove the flesh. You should have 2 cups fruit. After sectioning, squeeze the leftover membranes over a bowl to reserve the juice. Combine 3 tablespoon of reserved fruit juice, olive oil, vinegar, honey, mustard, salt, and pepper in a screw top jar. Close and shake vigorously to combine. Arrange mixed greens, Swiss chard, orange, grapefruit, and clementine sections, red onion, avocado, and cashews on a large serving platter. Drizzle with dressing.
Time 15m Number Of Ingredients 8 Steps:
Working over a medium bowl, cut out grapefruit and orange segments, then squeeze juice from membranes. Place arugula on a platter and top with avocados, radishes, and citrus segments with juices. Drizzle with oil, top with scallions, and season with salt and pepper.
Time 30m Yield 6 servings Number Of Ingredients 9 Steps:
Whisk the balsamic vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the endive and frisee in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad onto plates. Surround with the orange segments. Sprinkle with hazelnuts. Drizzle any remaining vinaigrette around the salads and serve immediately.
Time 20m Yield 8-10 servings. Number Of Ingredients 11 Steps:
In a small bowl, combine oil, vinegar, sugar and salt. Add avocados. In a large salad bowl, toss remaining ingredients. Pour the dressing over salad and gently toss to coat. Serve immediately.
Time 10m Yield 12 servings. Number Of Ingredients 13 Steps:
Gently toss the first five ingredients. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad; toss to coat.
Time 20m Yield 4 servings Number Of Ingredients 8 Steps:
Wash the citrus well, then pat dry with paper towels. Use a microplane to finely grate the zest of 1 orange into a medium bowl, avoiding the bitter white pith. Set the orange on a cutting board and use a sharp paring knife to cut off the top and bottom so the flesh is exposed and the fruit can sit upright. Use the knife to remove the rind from around the fruit, following the contours of the fruit and cutting carefully to remove all of the pith, but leaving as much flesh intact as possible. Holding the fruit in your non-dominant hand over a liquid measuring cup, use the knife to cut between the membranes to release the segments and transfer to a separate medium bowl. Let the juice drip into the measuring cup below as you cut. Once all of the segments have been released, squeeze the remaining juice from the membranes into the bowl. Repeat with the remaining citrus. Pour ¼ cup of the citrus juice into the bowl with the zest. Reserve the rest of the juice for another use. Very thinly slice the shallot crosswise using a mandoline or very sharp knife. Add the shallot to the bowl with the zest and juice and let sit for 10 minutes to mellow the sharp flavor of the shallot. Add the olive oil to the bowl with the citrus juice and shallot and whisk to emulsify. Season with salt and pepper to taste. Halve the avocado lengthwise. Remove the pit. Thinly slice the flesh inside the peel lengthwise, then in half crosswise. Spread the arugula on a serving platter and season with salt and pepper. Use a spoon to release the avocado slices into the bowl with the arugula, then add the citrus segments. Spoon the dressing over the salad and finish with a sprinkle of flaky salt. Serve immediately. Enjoy!
Time 15m Yield 4-6 serving(s) Number Of Ingredients 10 Steps:
Whisk together the lemon juice, caster sugar, mint and seasoning together until the sugar has dissolved; Gradually whisk in the oil. 30 minutes or less before serving, slice your avocados, and prepare your citrus fruits and toss together. Arrange the avocado, citrus fruits on individual serving dishes or plates and garnish with sprigs of mint; drizzle with dressing (or simply toss the dressing and the salad ingredients together and serve in a glass bowl).
Time 20m Yield 4 Number Of Ingredients 5 Steps:
Using a sharp knife, carefully slice off the top and bottom of the orange, giving you a stable cutting surface and making it easier to trim the rest of the peel. Trim away the skin and the pith by cutting even downward strokes, slicing the skin away from the flesh and discard. Using a paring knife, carefully cut between the membranes to segment the orange. Cut until you reach the middle of the orange, but not cutting all the way through. Repeat process with the grapefruit segments. Slide a paring knife between the membrane and segment, then pop the segment out. Place frisee lettuce on a platter; arrange segmented citrus and avocados on top. Sprinkle sea salt over the salad.
