Citrus Salad Recipe with Lemon Poppy Seed Vinaigrette
Ingredients
For the Salad:
32 ounces of spring mix lettuce
2 each peeled and sliced or segmented tangerines, oranges, white and red grapefruits
½ thinly sliced fennel
2 thinly shaven carrots
3 thinly shaved celery stalks
¼ peeled and thinly sliced red onion
1 cup of grape tomatoes sliced in half
1 peeled, seeded and sliced avocado
1 cup of shaved parmesan cheese
optional chopped chives and basil for garnish
Kosher salt and fresh cracked pepper to taste
For the Dressing:
2 tablespoons of poppy seeds
¼ cup of white wine vinegar
juice of 1 lemon
1 tablespoon of grainy mustard
2 tablespoons of honey
½ cup of olive oil
Kosher salt and fresh cracked pepper to taste
Optional Protein:
1 pound of flank steak
1 pound of peeled and deveined jumbo shrimp
2 tablespoons of olive oil
Kosher salt and fresh cracked pepper to taste
Preparation
Salad: Combine all ingredients together in a large bowl and keep cool.
Dressing: Whisk together all ingredients until dressing has emulsified. keep cool.
Protein: Season each protein on all sides with salt and pepper.
- Heat 1 tablespoon of olive oil in 2 separate sauté pans over high heat and cook each protein in each pan.
- Cook the shrimp until it’s pink, about 3 to 4 minutes, and set aside.
- Cook the steak for 2 to 4 minutes on each side or until golden brown and a medium-rare internal temperature has been achieved. Thinly slice before serving.
Recipe created by Chef Billy Parisi
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Citrus Salad Recipe with Lemon Poppy Seed Vinaigrette
Servings: 6-8