This is my favorite salad when it’s cold outside and I need something sunny on my dinner table.
Winter Citrus Salad with Poppy Seed Dressing
Equipment
- 1 food processor
Ingredients
- 1 head bibb lettuce
- 1 blood orange, peeled and thinly sliced
- 1 naval orange, peeled and thinly sliced
- 1/2 small red onion peeled and thinly sliced
- 1/2 English cucumber, peeled and thinly sliced
- 1/2 cup pomegranate seeds
- 1/4 cup chopped fresh mint
- 1/3 cup roasted walnuts
- 1/2 cup sweet onion (about one quarter of a large onion)
- 1 teaspoon fine sea salt
- 1/2 cup white wine vinegar
- 1/3 cup honey
- 1 teaspoon ground mustard
- 1/2 cup extra virgin olive oil
- 1/2 cup canola or avocado oil
- 1 1/2 tablespoons poppy seeds
Instructions
- Make poppy seed dressing: In a food processor, using the knife blade, chop onion, with salt, until ingredients are ground to a liquidy paste.
- Add vinegar, honey and mustard. Process until all is well-mixed.
- Mix two oils together in a pitcher or measuring cup with spout.
- Slowly (so slowly!) pour oil into the food processor while processing. The slower you go, the better incorporated the oil will be with the other ingredients.
- Add poppy seeds and mix gently. Pour salad dressing into an air-tight container (such as a mason jar) and keep in refrigerator for up to one week. If dressing separates, shake to recombine.
- Make salad: Place salad plates and salad forks in freezer to chill while preparing salad.
- Place bibb lettuce leaves on a platter.
- Arrange blood orange, naval orange, red onion and cucumber slices on top of lettuce.
- Sprinkle with pomegranate seeds, mint and walnuts.
- Serve with poppy seed dressing.
