Citrus Salad Recipe Martha Stewart Recipe For Hand Recipe For Hand

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CITRUS STEAK SALAD



Citrus Steak Salad image

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

4 strip steaks (4 to 6 ounces each)
Coarse salt and ground pepper
2 navel oranges, peel and pith removed
2 tablespoons vegetable oil, such as safflower
2 tablespoons honey
1 teaspoon finely grated peeled fresh ginger
1 head romaine lettuce, cored and cut into bite-size pieces
1 small red onion, halved and thinly sliced
4 carrots, cut into matchsticks

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



Citrus Salad image

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

4 ruby-red or pink grapefruit, peel and pith removed
5 navel or blood oranges, peel and pith removed
3 tablespoons sherry vinegar
1 tablespoon honey
Salt and freshly ground black pepper
5 tablespoons extra-virgin olive oil
1/4 cup canola oil
2 large heads radicchio, leaves separated
2 heads Belgian endive, leaves separated
1/4 small red onion, very thinly sliced

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 ENDIVE AND FENNEL



Citrus Salad with Endive and Fennel image

This salad offers pleasingly bitter red endive spears, licorice-sweet slices of fennel, and sections of orange and grapefruit. Rosemary, ginger, parsley, and hazelnut oil add complexity.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Yield Serves 6 to 8

Number Of Ingredients 15

5 or 6 red endives (about 12 ounces total), leaves separated
1 fennel bulb (about 10 ounces), shaved into strips with a vegetable peeler
1 red grapefruit, peel and pith removed, segmented
2 oranges, peel and pith removed, cut crosswise into 1/4-inch-thick rounds
1/2 cup fresh flat-leaf parsley leaves
1 tablespoon finely chopped fresh rosemary
1 teaspoon grated peeled fresh ginger
2 tablespoon fresh orange juice
3 tablespoon freshly squeezed lime juice
2 tablespoon freshly squeezed lemon juice
2 tablespoon champagne vinegar
1/2 teaspoon coarse salt
2 tablespoon extra-virgin olive oil
2 tablespoon hazelnut oil
3 blood oranges, peel and pith removed, segmented (or 1/2 pint kumquats, halved)

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.

CITRUS VINAIGRETTE



Citrus Vinaigrette image

This vinaigrette gets its refreshing tartness from the zest and juice of three types of citrus: orange, lemon, and grapefruit. It makes for a delicious homemade salad dressing.

Provided by Martha Stewart

Yield Makes 3/4 cup

Number Of Ingredients 10

1/4 teaspoon finely grated grapefruit zest
1/4 cup fresh grapefruit juice
1/2 teaspoon finely grated orange zest
1/4 cup fresh orange juice
1/2 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon rice-wine vinegar (not seasoned)
2 tablespoons extra-virgin olive oil
1/4 teaspoon coarse salt
Pinch of freshly ground pepper

Steps:

  • Whisk all the ingredients together in a nonreactive medium bowl until combined. Use immediately, or refrigerate, covered, for up to 3 days.

AVOCADO CITRUS SALAD



Avocado Citrus Salad image

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

1 grapefruit, peel and pith removed
1 large navel orange, peel and pith removed
3 ounces baby arugula (3 cups)
2 avocados, sliced
2 radishes, trimmed and thinly sliced
2 tablespoons extra-virgin olive oil
2 scallions (white and light-green parts only), thinly sliced
Coarse salt and ground pepper

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



Shredded-Greens and Citrus Salad image

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

3/4 cup walnut halves or pieces
8 ounces Brussels sprouts, trimmed and thinly sliced lengthwise (1 1/2 cups)
1 small head radicchio (8 ounces), cored and thinly sliced (1 1/2cups)
Kosher salt (we use Diamond Crystal) and freshly ground pepper
3 endives, trimmed and thinly sliced lengthwise (2 cups)
1 tablespoon white-wine vinegar
1 tablespoon fresh lemon juice
1/4 cup extra-virgin olive oil
3 oranges, peels and pith removed, cut into supremes

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.

COCONUT AND CITRUS SALAD



Coconut and Citrus Salad image

Provided by Martha Stewart

Categories     Salad Recipes

Number Of Ingredients 10

1 cup shredded sweetened coconut
1/2 cup sliced almonds
2 tablespoons fresh orange juice
2 teaspoons red-wine vinegar
1/2 teaspoon chopped fresh thyme
Coarse salt and freshly ground pepper
2 tablespoons olive oil
3 cups torn (1 medium head) green-leaf lettuce
2 peeled oranges, thinly sliced
1 apple, thinly sliced

Steps:

  • Preheat oven to 350 degrees. Spread coconut and almonds in one layer on a rimmed baking sheet. Bake until golden, tossing once, 6 to 8 minutes. Set aside to cool.
  • In a small bowl, whisk together orange juice, vinegar, and thyme. Season with salt and pepper. Whisking constantly, add oil in a slow steady stream.
  • In a large bowl, combine lettuce with oranges and apple. Add coconut and almonds; toss salad with vinaigrette as desired. Serve immediately.

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