We are in the heart of citrus season and Chef Jesus is featuring a beautiful, balanced salad in tomorrow’s pasta dinner menu that you can also make at home.
Citrus Salad Recipe – serves 4 people
2 Cara Cara oranges, thinly sliced
2 blood oranges, thinly sliced
1 fennel bulb
1 head of frisee
3 tightly packed cups of arugula
2 cups EVOO
1 cup canola oil
1 cup red wine vinegar
1 tablespoon of sugar
1 medium shallots minced
1/2 teaspoon Kosher salt
Sea salt and pepper to taste
With a sharp pairing knife, remove the peel and the white pith from the Cara Cara and Blood oranges; cut the oranges in 1/4′ slices.
Peel the mandarins and separate the segments removing as much pith as you can.
Remove the hard core of the fennel. Slice half of the bulb paper thin and the other half in 1/4′ slices.
In a medium mixing bowl, add the salt and the vinegar. Whisk until the salt is completely dissolved. Add the oils in a slow stream whisking continuously until the vinegar and oils are emulsified.
On a 10′ plate overlap the orange slices and the thinly cut fennel. Spoon some of the vinaigrette over the fruit and fennel. Add sea salt to taste. In a separate bowl, add the arugula and frisee. Toss with two tablespoons of vinaigrette then scatter on top of the oranges and fennel. Garnish with the marndarin segments and serve. Enjoy!