Citrus Salad Recipe Martha Stewart Recipe For Hand Recipe For Deviled

CITRUS SALAD WITH POMEGRANATE SEEDS

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 SALAD

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 CASHEWS AND MINT

Steps:

• Arrange fruit on a platter.Squeeze any excessjuice from grapefruitmembrane. Top with cashewsand mint leaves.Lightly season with salt.

CITRUS SALAD WITH ENDIVE AND FENNEL

Steps:

• Toss endives, fennel, fruit, and parsley in a large bowl; set aside. Whisk rosemary, ginger, juices, vinegar, and salt in a large bowl. Whisking constantly, pour in the oils in a slow, steady stream. Pour dressing over salad to taste; toss. Serve.

LOBSTER SALAD WITH GREENS AND CITRUS VINAIGRETTE

Steps:

• Prepare an ice-water bath. Bring a large pot of water to a boil. Reduce heat to medium-low. Plunge lobsters into water headfirst, and simmer, covered, for 11 minutes. (Do not let water boil.) Transfer lobsters to ice-water bath using tongs. Let stand for 10 minutes to cool.
• Meanwhile, whisk together oil, zests and juices, mustard, shallot, and 1/2 teaspoon salt.
• Crack lobster claws, knuckles, and tails, and remove meat. Slice tail meat 1/2 inch thick, and leave claws and knuckles whole.
• Combine lobster, greens, tomato, and tarragon. Drizzle with dressing, and toss to coat. Garnish with tarragon. Serve immediately.

AVOCADO CITRUS SALAD

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.