Winter Citrus Salad
Any salad greens can be used here, but more peppery greens like arugula, watercress, and frisee have an affinity to sweet citrus. For company, a mix of arugula, butterhead and radicchio makes a colorful, festive salad. The crunch in the salad comes from slivers of white daikon radish, which looks like a giant white carrot. If daikon is unavailable, substitute red radish.
2 pink grapefruits,
2 to 3 naval oranges, peeled and cut into sections segments
1 section (about 3inches) daikon radish, peeled and cut into matchsticks (about 1/2 a cup)
6 to 8 cups lettuce (a mix of arugula, butterhead lettuce, radicchio, and frisee is shown in the photo)
1/3 cup leftover juice from oranges and grapefruit
2 tablespoons white balsamic, champagne or rice vinegar
1 teaspoon finely minced shallot
5 tablespoons extra-virgin olive oil
2 pinches salt
- Reserve the pulpy membrane from the grapefruit and oranges for the vinaigrette and squeeze their juices into a small bowl.
- Make the vinaigrette by mixing the reserved citrus juice, vinegar and shallot together in a small bowl. Whisk in oil and season with salt.
- Mix the daikon radish and lettuce greens, then add just enough dressing to coat the salad. (You may have some dressing leftover.) Transfer salad to a serving bowl and top with citrus sections.