Winter Citrus Salad with Poppy Seed Dressing
Prep Time 45 minutes mins
Total Time 45 minutes mins
- 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
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.
