CITRUS SALAD WITH POMEGRANATE SEEDS
The fruit can be segmented one day ahead and stored in its juices in the refrigerator. The salad can be loosely covered and stored in the refrigerator for up to eight hours.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 45m
Number Of Ingredients 4
Steps:
- Cut away peel and pith of citrus fruits. Then, working over a bowl to catch the juices, cut segments free of membrane.
- Line a large serving platter with pomelo slices and place citrus segments in rows on top. Sprinkle with pomegranate seeds and garnish with gooseberries.
CITRUS STEAK SALAD
Toss together this super-satisfying salad for a fast meal that won't weigh you down.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium. Season steaks with salt and pepper; add to skillet. Cook, turning once, until medium-rare, about 8 minutes. Transfer to a cutting board; let rest 5 minutes, then thinly slice crosswise. Set aside.
- Cut oranges to release segments; set aside. Over a medium bowl, squeeze remaining membranes to release 2 tablespoons juice; whisk in oil, honey, and ginger. Season with salt and pepper. Add lettuce, onion, carrots, and orange segments; toss to combine. Top salad with steak.
Nutrition Facts : Calories 508 g, Fat 29 g, Fiber 6 g, Protein 32 g
CITRUS SALAD
The most beautiful ruby-red grapefruit is available in December; use it to make this jewel-like salad. In other seasons, the grapefruit will be smaller and you will need more.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 10
Steps:
- Working over a bowl to catch the juices, use a paring knife to slice between the sections and membranes of each grapefruit; remove the segments whole. Place each segment in bowl as completed. Repeat process with oranges in same bowl. Transfer to refrigerator. Recipe may be made up to this point 1 hour ahead.
- Make vinaigrette: In a small bowl, combine vinegar, honey, and salt and pepper to taste. Slowly whisk in olive oil, then canola oil, until mixture is well combined. Set vinaigrette aside.
- Just before serving, arrange radicchio and endive leaves on a large serving platter. Arrange grapefruit and orange segments in the center of the platter. Scatter red-onion slices over the top. Drizzle the reserved vinaigrette over the salad, and serve.
CITRUS SALAD WITH POACHED CRANBERRIES
Brighten up your day with this fruit salad that's both sweet and tart.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h15m
Number Of Ingredients 5
Steps:
- Bring sugar, anise or cinnamon, cranberries, and water to a simmer, stirring until sugar just dissolves. Remove from heat, and let cool to room temperature.
- Place citrus in a medium glass bowl, and pour cranberry mixture over top. Refrigerate until chilled, about 1 hour.
AVOCADO CITRUS SALAD
This healthy blend of fruits (including avocado) and salad items is a refreshing change from the usual greens.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 8
Steps:
- Working over a medium bowl, cut out grapefruit and orange segments, then squeeze juice from membranes.
- Place arugula on a platter and top with avocados, radishes, and citrus segments with juices. Drizzle with oil, top with scallions, and season with salt and pepper.
Nutrition Facts : Calories 168 g, Fat 14 g, Fiber 5 g, Protein 2 g, SaturatedFat 2 g
SHREDDED-GREENS AND CITRUS SALAD
A sprightly blend of Brussels sprouts, radicchio, endives, oranges, and walnuts is refreshingly bright and crunchy in this cross between a slaw and kale salad. For crisp yet tender bites, rub the radicchio and Brussels sprouts with salt to relax them.
Provided by Greg Lofts
Categories Salad Recipes
Time 30m
Yield Serves 10 to 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Spread walnuts on a rimmed baking sheet in a single layer. Toast until slightly darkened and fragrant, 12 to 14 minutes. Let cool completely.
- In a large bowl, toss Brussels sprouts and radicchio with 1 teaspoon salt. Rub mixture between your palms until greens soften slightly and turn shiny. Toss in endives. In a small bowl, whisk together vinegar, lemon juice, and oil; season generously with salt and pepper. Pour dressing over greens, tossing to evenly coat. Top with walnuts and orange supremes; serve.
CITRUS BREAKFAST SALAD WITH SPICY CHILE GRANOLA
This bright and cheery breakfast combines blood oranges, Cara Caras, and satsuma mandarins. Scoop plain yogurt on top and finish with an element of surprise: make-ahead spicy granola, enlivened with a teaspoon of chile-infused oil. This recipe is featured in the cookbook Salad Freak: Recipes to Feed a Healthy Obsession ($26.99, amazon.com).
Provided by Jess Damuck
Yield Serves 2 to 4
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. In a small pot over medium heat, bring oil and red-pepper flakes to a simmer, then remove from heat. Swirl in cinnamon and let stand a few minutes (the longer it sits, the spicier it will be). Strain into a large bowl though a fine-mesh sieve; remove 1 tablespoon or so of spicy oil and set aside.
- To that same large bowl with spicy oil, add oats, buckwheat, seeds, almonds, maple syrup, kosher salt, and egg whites. Combine with a wooden spoon until everything is mixed and moistened. Transfer to a parchment-lined rimmed baking sheet and bake, rotating and mixing every 15 minutes, until golden brown and fragrant, 25 to 30 minutes.
- Arrange citrus on your plate or plates. Scatter with a handful of granola and top with a spoonful of yogurt (use the back of a spoon to give it a nice swoop), if desired. Drizzle with reserved spicy oil and sprinkle with flaky salt. Save any remaining granola in an airtight container up to 3 weeks.
BIBB-AND-CITRUS SALAD WITH SESAME CRUNCH
Colorful and fresh, with ruby-red grapefruit, avocado, and soft lettuce leaves, this salad is a lively mix of flavors and textures. Tender herbs and a sesame-almond crunch make it truly next level.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h10m
Yield Serves 6 to 8
Number Of Ingredients 16
Steps:
- Sesame Crunch:Preheat oven to 350 degrees. Combine almonds, sesame seeds, coriander, sugar, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl. Add egg white and stir to combine. Spread mixture into a single layer on a rimmed baking sheet.
- Roast, stirring once, until golden and crunchy, about 12 minutes. If sticking to pan, scrape up with a spatula, then let cool completely. Crunch can be stored in an airtight container at room temperature up to 1 week. (Makes 3/4 cup.)
- Salad:Remove peel and white pith from grapefruits. Slice 2 into 1/4-inch-thick rounds. Hold remaining grapefruit over a bowl and cut between membranes, allowing segments to fall into bowl. Squeeze juice into bowl.
- Whisk together mustard, vinegar, 2 teaspoons juice, and coriander. Gradually whisk in both oils until thick and emulsified. Season with salt and pepper.
- Toss lettuce with 1/4 cup dressing; season with salt and pepper. Serve with avocados, grapefruit slices and segments, herbs, and sesame crunch, drizzled with more dressing.
CITRUS CORNMEAL CAKE WITH WINE-ROASTED STRAWBERRIES
An easy-to-make cake that's loaded with flavor. Olive oil replaces butter here and there's orange zest and juice plus shredded coconut to make the cake tender and moist.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 55m
Yield Makes one 9-inch cake
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Brush bottom and sides of a 9-inch spring-form pan with oil. Line bottom with a parchment round; oil parchment. In a large bowl, whisk together oil, eggs, 1 cup sugar, orange zest and juice, and vanilla. In another bowl, whisk together coconut, flour, cornmeal, baking powder, baking soda, and salt. Stir into egg mixture just to combine.
- Pour batter into prepared pan. Sprinkle evenly with remaining 1/4 cup sugar. Bake until cake pulls away from sides and a tester inserted in center comes out clean, about 40 minutes. Transfer to a wire rack; let cool 20 minutes. Run a knife between cake and sides of pan to loosen. Remove sides of pan; let cool completely. Serve with strawberries and whipped cream.
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