Califonia Bountiful
Side Dish

Citrus salad

This salad celebrates the abundance of citrus available in California this time of year.

Executive Chef Toby Barajas
Savory Café, Woodland

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1 shallot, finely chopped
5 to 6 mint leaves, finely chopped
3/4 cup extra virgin olive oil
1/4 cup champagne vinegar
3 tbsp. lemon juice
1 tsp. Dijon mustard
Juice of 1 orange
Salt and pepper, to taste
1 tsp. honey (optional)

1/2 lb. salad greens, such as coraline, frisée, arugula or spring mix
2 navel oranges, supremed (see note)
2 blood oranges, supremed
1/2 red onion, julienned
Seeds of 1 pomegranate
4 oz. goat cheese
Sliced almonds or candied walnuts (optional)


For dressing: Place all ingredients in a bowl and whisk together. Any leftover dressing can be refrigerated up to 5 days.

For salad: Place greens on a serving platter and layer with orange segments. Top with onion, pomegranate seeds, goat cheese and, if you wish, nuts. Drizzle with desired amount of dressing.

Note: Supreming is a technique that removes the membrane from citrus fruit so it can be served in slices. With a sharp knife, trim the fruit's ends. Set a flat side on a cutting board. Slice off peel and pith in sections, following the shape of the sphere. Set fruit on its side. Cut toward the center, along a membrane. Then slice along the adjacent membrane until the cuts meet, releasing the segment. Transfer the segment to a bowl. Repeat. Or, for a rustic look, peel oranges and slice in medallions (pictured).

Serves 4 to 6

Photo: © 2019 Fred Greaves

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