summer citrus salad

Summer Citrus Salad

I like this colorful and juicy salad because the citrus compliments the nutty grains and bitter radicchio. When making any salad dressing test the seasoning by dipping a leaf of whatever green you are serving in the dressing so you know how it will pair and taste when serving.

I typically don’t want t eat just a salad for dinner, I know I will end up hungry again in like an hour. I like incorporating grains to my salads because they make them so much more filling and adds great flavor and texture. I have started to make a big batch of a grain on Monday and use it for dinner salads or for lunches throughout the rest of the week.

 

Ingredients:

For the garlic champagne vinaigrette:

¼ cup extra-virgin olive oil

2 tablespoons champagne vinegar

1 teaspoon Dijon mustard

1 tablespoon honey

3 cloves garlic, minced

¼ teaspoon chili powder

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

 

For the grains:

¼ cup quinoa

¼ cup farro

1½ cups chicken stock

 

For the salad:

1 cup sugar snap peas

1 tablespoon extra-virgin olive oil

1 small pink grapefruit

1 small navel orange

1 medium blood orange

4 ounces mesclun greens

½ head radicchio, chopped

½ cup thinly sliced fennel bulb

1 medium avocado, pitted, peeled and diced

1½ cup chopped cooked chicken breast

 

Instructions:

For the garlic champagne vinaigrette:

In a small mixing bowl whisk together the olive oil, vinegar, mustard, honey, garlic, chili powder, salt and pepper until completely combined. Set the dressing aside until ready to use.

 

For the grains:

In a medium saucepan over medium heat bring the chicken broth to a boil. Add the quinoa and farro, and cook over medium-low heat until the broth is absorbed and the quinoa is tender, about 20 minutes. Fluff the grains with a fork and set aside.

 

For the salad:

Heat a medium sauté pan over medium heat. In a small bowl toss the peas in the olive oil then add to the pan and sauté until lightly blistered on both sides, about 3 minutes. Remove from the pan and let cool.

Peel the grapefruit, orange and blood orange and remove as much of the pith as possible. Thinly slice the citrus and set aside.

In a large mixing bowl add the mesclun mix, radicchio, fennel and grains and toss to combine. Add the citrus, avocado and chicken and the dressing 2 tablespoons at a time.

Divide the salad among bowls. Serve immediately.

 

Serves 4.

 
#cwcr

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