Summer Citrus Salad with Orange Vinaigrette
Cooking Times
Ingredients
- 1 head Cal-Organic Green Leaf Lettuce
- 1 head Cal-Organic Red Leaf Lettuce
- 3 navel oranges, supremed
- 1 bulb Cal-Organic Red Beets
- 1 bag Cal-Organic Rainbow Whole Carrots
- 1 bulb Cal-Organic Fennel
- 1 avocado, diced
- 1/2 cup shaved Pecorino or Manchego cheese
- 1 cup candied nuts
- Fennel fronds, for garnish
- 1/4 cup orange juice
- Zest from 1/2 orange
- Juice from 1/2 lemon
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 garlic clove, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup olive oil
Directions
- Wash the lettuce heads and chop into 1-inch pieces. Wash the beet bulb and rainbow carrots and cut into thin slices.
- Wash and cut the top stalks off the fennel bulb. Save some of the fronds. Slice the bulb very thinly.
- To make pickled fennel, put the fennel slices in a wide mouth mason jar with a few fronds. In a saucepan bring water, vinegar, salt, sugar & peppercorns to a boil. Pour the mixture into the jar. Let cool at room temperature, then put the lid on and refrigerate, about 30 minutes.
- To make the orange vinaigrette, combine the orange juice, orange zest, lemon juice, Dijon mustard, honey, garlic, salt, pepper and olive oil and mix thoroughly.
- Add the lettuce, oranges, beet, pickled fennel, avocado, Pecorino cheese and candied nuts into a large salad bowl.
- Pour the vinaigrette over the salad ingredients and gently toss. Garnish with fennel fronds and enjoy!
Recipe courtesy of Clovers & Kale
Recipe E-book
Back To Our Roots
12 sweet, savory, and fresh recipes using our favorite Cal-Organic root vegetables.
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