Winter Citrus Salad

Serves 4
By Alison Shaw

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

  1. Reserve the pulpy membrane from the grapefruit and oranges for the vinaigrette and squeeze their juices into a small bowl.
  2. Make the vinaigrette by mixing the reserved citrus juice, vinegar and shallot together in a small bowl. Whisk in oil and season with salt.
  3. 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.



From Raising the Salad Bar, by Catherine Walthers
Back to top