Description
A refreshing and vibrant Juicy Citrus Salad featuring a medley of grapefruit, Cara Cara orange, and mandarine orange, tossed with mixed baby greens, pomegranate seeds, and crumbly feta cheese. Dressed in a tangy lemon and red wine vinegar vinaigrette infused with garlic and shallots, this salad is a perfect light and healthy dish for any season.
Ingredients
Scale
Citrus and Fruit
- 1 large grapefruit
- 1 Cara Cara orange (or navel orange)
- 1 mandarine orange
- 1/3 cup pomegranate seeds
Greens and Cheese
- 2 ounces mixed baby greens
- 2 ounces crumbly feta cheese
Vinaigrette
- 1 garlic clove
- 3 tablespoons olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon red wine vinegar
- pinch of salt and pepper
Additional
- 1 shallot
Instructions
- Marinate Garlic in Olive Oil: Crush the garlic clove and remove its skin. Place it in a small bowl with the olive oil and let it marinate for 10 minutes to infuse the oil with garlic flavor.
- Prepare the Citrus: Cut off both ends of each citrus fruit. Using a paring knife, remove the peel and the white pith carefully. Then, slice the fruit into 1/4-inch thick rounds for a uniform and appealing presentation.
- Slice Shallot and Toss Greens: Thinly slice the shallot and combine it with the mixed baby greens in a bowl, preparing them for the dressing.
- Make the Vinaigrette: Remove and discard the garlic from the olive oil. Add the red wine vinegar, freshly squeezed lemon juice, lemon zest, and a pinch of salt and pepper to the garlic-infused olive oil. Whisk everything together until well combined.
- Toss Greens with Vinaigrette: Add half of the vinaigrette to the bowl with greens and shallots and toss gently to coat the leaves evenly without wilting them.
- Assemble the Salad: On a large serving dish, layer half of the dressed greens, then half the citrus slices. Sprinkle half of the feta cheese and pomegranate seeds over the top. Repeat these layers with the remaining ingredients. Finish by drizzling the remaining vinaigrette over the assembled salad before serving.
Notes
- Use a sharp paring knife to carefully remove the citrus peel and pith to avoid bitter flavors.
- Allowing garlic to marinate in olive oil mellows its sharpness and imparts a subtle flavor to the dressing.
- This salad is best served fresh to retain the crispness of the greens and citrus.
- Substitute feta with goat cheese for a creamier texture if desired.
- Feel free to add toasted nuts like walnuts or almonds for extra crunch.
