Original Creations

Citrus Wheel Salad with Frisée & Mache Greens

March 14, 2018 /

Although various citrus fruits are available year-round, there is something about this time of year that has me anticipating using it in my cooking more than usual. It brings a brightness and juicy texture to a dish that you just won’t find using other fruits or vegetables. As we are right on the cusp of Spring, there is no better time to introduce some healthier, lighter options back into your diet. Welcome, the Citrus Salad. 

This time of year, there are a ton of delicious citrus options in season to choose from in your local grocery store- Tangelos, Cara Cara Oranges, Kumquats, Meyer Lemons, and Blood Oranges are just among a few options you’ll find on the shelves right now, which makes it the perfect time to put together this Citrus Wheel Salad. 

Something I am keen on lately is testing new types of salad greens and how they pair with various flavor profiles. I try to get away from the standard Romaine, Leaf Lettuces, Spring/Mesclun Mixes, etc. whenever possible to keep things interesting. 

Frisée is always a go-to for me. The bitter flavor and crunchy texture works beautifully in salads, although I do typically like to pair it with another type of green since the bitterness of it can be overpowering.

In this recipe, I used Mache “Rosettes,” which get their name because of their unique shape. Each rosette has several delicate leaves, which are especially eye catching. The Mache Greens have a sweet, nutty flavor profile that work well the additional toppings used in this dish. 

Accompanying the citrus and salad greens are beautiful roasted Heirloom Beets, chopped Pistachios, & sliced Fennel. Tie it all together with the light dressing of a delicious home made citrus- dijon vinaigrette. 

Citrus Wheel Salad with Frisee & Mache Greens
Save Recipe
Print
SALAD INGREDIENTS
  1. 3-4 Pieces of Assorted Citrus (see notes below)
  2. 1 Bulb of Fennel (core removed & sliced thin)
  3. 2 Small Golden Beets (Roasted)
  4. 2 Small Red Beets (Roasted)
  5. 1/4 Cup Chopped Pistachios
CITRUS- DIJON VINAIGRETTE
  1. Zest from 1 Tangelo (or Naval Orange)
  2. Juice from 1/2 Tangelo (or Naval Orange)
  3. 1/2 Tsp Dijon Mustard
  4. 1 Tsp Honey
  5. 2 Tsp Champagne Vinegar
  6. 2 Tbsp Extra Virgin Olive Oil
  7. 1 Tsp Water
  8. **Can also add Fennel fronds (delicate green leaves at the top of the plant) to this vinaigrette to enhance the Fennel flavor.
Instructions
ROASTED BEETS
  1. Preheat oven to 400 degrees. Scrub beets and brush with olive oil. Wrap in aluminum foil and cook for approximately 45 minutes or until fork tender (depending on size). Rub off skins and cut into wedges. Set aside.
SALAD
  1. Cut citrus into round disks and remove peels. Remove the Fennel core and slice thinly, (saving the fronds to later incorporate into the vinaigrette). Rough chop Pistachios. Set aside. Cut Frisee into bite sized pieces- removing the stem and layer with the Mache Greens onto a serving platter. Top with citrus wheels, Beets, Fennel, & Pistachios. Drizzle on vinaigrette and serve right away.
Notes
  1. Citrus Used in this Recipe: Cara Cara Oranges, Navel Oranges, Grapefruit, & Tangelos
saristotle https://saristotle.com/

3,456 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *