Description
A refreshing and healthy citrus salad featuring mixed baby greens, a trio of citrus fruits, pomegranate seeds, and crumbly feta cheese, dressed with a zesty lemon and red wine vinegar vinaigrette infused with garlic.
Ingredients
Scale
Fruits and Vegetables
- 3 pieces of citrus fruit (1 grapefruit, 1 Cara Cara orange, and 1 tangerine)
- 1 shallot
- 2 ounces mixed baby greens
- 1/3 cup pomegranate seeds
Dairy
- 2 ounces crumbly feta cheese
Dressing
- 3 tablespoons olive oil
- 1 garlic clove
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon red wine vinegar
- Pinch of salt and pepper
Instructions
- Marinate Garlic: Crush the garlic clove, peel it, and place it into the olive oil. Allow it to marinate for 10 minutes in a small bowl to infuse the oil with garlic flavor.
- Prepare Citrus: Cut off both ends of each citrus fruit. Using a paring knife, remove the peel and white pith by running the knife down the sides. Then slice the fruits into 1/4 inch rounds ready for layering in the salad.
- Slice Shallot and Toss Greens: Thinly slice the shallot. Toss the shallot slices together with the mixed baby greens to combine the flavors.
- Make Vinaigrette: Remove and discard the garlic clove from the olive oil. To the infused oil, add red wine vinegar, lemon juice, lemon zest, and a pinch of salt and pepper. Whisk thoroughly to create a smooth, vibrant vinaigrette.
- Toss Greens with Vinaigrette: Combine the baby greens and shallots with half of the vinaigrette to lightly dress them and enhance their flavor.
- Assemble the Salad: On a large serving dish, layer half of the dressed greens, then half of the citrus slices. Sprinkle half of the feta cheese and pomegranate seeds over the top. Repeat the layering once more with the remaining ingredients. Finish by drizzling the remaining vinaigrette on top before serving.
Notes
- For best flavor, use ripe and fresh citrus fruits.
- Adjust salt and pepper to taste in the vinaigrette.
- The marinated garlic oil adds a subtle depth; avoid leaving the garlic clove in to prevent bitterness.
- This salad is best served fresh to maintain crispness of greens and fruits.
- You can substitute feta cheese with a vegan alternative to make the recipe vegan.
