Butter Lettuce, Pomelo And Cara Cara Salad With Olives And Citrus Vinaigrette
- The Salad
- 1 small head butter lettuce, torn into medium pieces
- 1 pomelo, peeled and cut into supremes (See note below about reserving some juice.)
- 1 Cara Cara orange, peeled and cut into supremes
- 8-10 Picholine or Castelvetrano olives (or use both kinds)
- 8 - 10 Marcona almonds (or any roasted whole almonds)
- The Dressing
- 2 teaspoons white wine vinegar
- 1 teaspoon lime juice
- 1 teaspoon Meyer lemon juice
- 1 tablespoon pomelo juice (See note below.)
- 1 teaspoon grated zest of a Meyer lemon
- 1 teaspoon grated zest of a pomelo
- 1 tiny pinch of ground coriander (or, for a completely different take, finely crushed star anise)
- 1 tiny pinch of salt, plus more, to taste, if desired
- A few drops of honey (or more to taste, depending on the tartness of your pomelo)
- 1/2 teaspoon Dijon mustard
- 2 - 3 tablespoons olive oil, to taste
- Black or white peppercorns
- Mix all of the ingredients for the dressing except the olive oil in a jar; stir well and allow it to sit for at least an hour.
- Strain, if you're so inclined. Otherwise, add the olive oil and shake well for about thirty seconds.
- Toss the lettuce in about 2 tablespoons of the dressing. If that's not enough, add a bit more and toss again. Test for salt and correct.
- Arrange the lettuce on a plate, then arrange the other ingredients. Drizzle on more dressing if desired. Grind on some black or white pepper.
- Enjoy!! ;o)
- N.B. To get the pomelo juice you need for this, simply use a strainer that's larger than your fist, through which you squeeze hard with your hand what's left after cutting away the supremes. ;o)
salad, butter, pomelo, orange, picholine, marcona, white wine vinegar, lime juice, lemon juice, pomelo juice, lemon, ground coriander, salt, honey, mustard, olive oil, black
Taken from food52.com/recipes/9486-butter-lettuce-pomelo-and-cara-cara-salad-with-olives-and-citrus-vinaigrette (may not work)