Saturday, December 27, 2014

Go-To Winter Salad with a California Twist (Romaine Salad with Citrus, Avocado, Pomegranate Seeds and Walnuts & Tarragon Citrus Vinaigrette )




Recipe updated - October 2017
Heads up.  If you invite us over for dinner this winter and ask me to bring a salad, chances are this is what you’ll get.  So far, no one has complained.  But you’ve been warned.

So very colorful.  So very SoCal.
This was by far the most spontaneous Christmas break we have ever had, and it was defiantly one to remember.  From Will surprising me on my birthday by coming home five days early, to our decision over coffee to jump in the car and drive up to DC for the weekend, to Chicago style pizza and a bon fire with friends on Christmas evening, it seems like flexibility was the order of each day.  

Plans made weeks ago were dashed, quick decisions were made.  The tree never was purchased let alone decorated and the box with the stockings is still high on its shelf in the garage.  Santa still came and we spent incredible time with family and friends.  My lesson of the season: Perfection is over rated; and always have grapefruit, oranges and avocados on hand.

What?

Well, that last bit refers to the stars of the show from my Winter rift on my Summer Farmers Market Salad that made an appearance at the Bon Fire on Christmas night as well as the Boxing Day Dinner we enjoyed with another set of friends last night. Both dinners featured rich main courses – Chicago Style Pizza (shipped direct from Lou Malnatis in the Wind City) and Oyster Stew, respectively –  and the wonderful clean flavors of this citrus based salad proved to be the perfect complement.  It is also the perfect ode to our SoCal homeland, with Winter in California favorites:  grapefruit, orange, avocado walnuts and pomegranate seeds. 

Here’s how you can do it yourself:

Ingredients
Serves 6

Ingredients
Serves 6

Salad
2 hearts of romain lettuce - cut into bite sized pieces
1 large grapefruit, cut into segments
1 navel orange, cut into segments
1 avocado, sliced
1/2 pomegranate, seeded
1/2 cup walnut halves, toasted

Dressing
1 TBS grated shallot
1 TBS fresh tarragon, minced (or 1/2 tsp dried)
1 TBS grainy mustard
1 tsp dijon mustard
2 TBS honey
1/4 cup walnut oil
1/2 cup of the juice that remains from the sectioning of the citrus fruit
1 TBS apple cider vinegar
2 tsp kosher salt

1 tsp fresh ground black pepper

Method

Prep the fruit:
  • Working over a small bowl to catch the juices, segment the grapefruits and oranges.  To do this, put the fruit on a cutting board, slice off the bottom and the top to stabilize, then use a sharp butcher knife to cut off the rind.  Then pick up the fruit and use a sharp paring knife to cut the individual segments.  This is called "supremeing" an it sounds a heck of a lot more difficult than it is.  The results are worth honing this skill.
  • Slice the avocado. My favorite way: Slice the avocado down the middle, twist to divide, then remove the pit.  Now use a knife to slice thin slices lengthwise and make a single slice horizontally to cut those segments in half. Take a large spoon and run it along the inside of the avocado, between the flesh and the skin. The slices will come out nice as can be.
  • Release the pomegranate seeds – another task that seems daunting, but is not.  Fill a large bowl with cold water.  Submerge the pomegranate and slice it into four pieces. (doing this under water keeps the juice from squirting all over). Working under water, twist and turn the quarter of the pomegranate to release the seeds.  Pick and pull as you go.  The white membrane will float to the top.  The seeds will sink to the bottom. Your kitchen and your clothes will not be splattered with red stains.  Simply strain the seeds and you’re good to go. (Or buy them already removed from the fruit, but where is the fun in that?)
  • Toast the walnuts:  put the walnuts into a pan over a low heat and warm then, shaking the pan now and then, until they are toasty and fragrant.  Do not leave the unattended… they will burn and it will not be good. When you are happy with the results, tip them out to a cutting board to cool.  Then copy them into medium sized pieces…. Not walnut dust, but nice crunchy bites that will add great texture to the salad.


Make the vinaigrette
  • Put the shallot, tarragon, mustard, honey, walnut oil and juice/vinegar mixture in a jar
  • Shake shake shake
  • Taste and adjust.  Maybe a little more honey, maybe a tad more salt.... make it your own. 

Assemble the salad
Layer in a large salad bowl in the following order
  • Layer In a large salad bowl in the following order:
  • The lettuce, tossed with enough dressing to coat but not drench
  • The oranges and grapefruit
  • The avocados
  • The pomegranet seeds
  • The walnuts
  • Stand back, admire at how pretty the whole thing is
  • Toss well to distribute the ingredients evenly
  • Serve
  • Say “Thank you, I’m so glad you enjoy it,” as people shower you with compliments.




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