Citrus Salad

By KSTP

Laurie Crowell from Golden Fig in St. Paul joins TCL to show us how fresh citrus can create or complement salads.

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Citrus Salad

Ingredients:

  • 2 blood oranges
  • 2 cara cara oranges
  • 2 page mandarins
  • 4 kishu
  • 1 lime
  • 1 TB+ Chili oil (if you don’t like spicy, just do olive oil!)
  • A handful shelled pistachios
  • Fresh herbs to tear and toss on top. Dill, mint and basil are Laurie’s top three to use. Pick your favorite.
  • Chili flakes and flaky salt to sprinkle over top

Directions:

  • Cut peel off blood, cara cara and page mandarin. Cut into various sizes of wedges and arrange on serving plate (or you can do 4 smaller plates for each guest)
  • Peel kishu and scatter over sliced citrus
  • Zest lime over
  • Drizzle chili oil over
  • Toss shelled pistachios on top
  • Tear or chop herbs and sprinkle around
  • Sprinkle chili flakes
  • Sprinkle flaky salt on top
  • Let sit at least 5 minutes
  • Serve

Spinach Citrus Salad

Ingredients:

  • 4 C fresh spinach
  • 1 C sliced or cubed roasted beets
  • 1 shallot, thinly sliced
  • 1 blood orange, peeled and cut into wedges or slices
  • 3 kishu, peeled and separated
  • Chevre- crumbled
  • 3 TB fresh orange juice
  • 1/4 C olive oil
  • Salt and pepper to taste

Directions:

  • Place spinach in bowl, top with citrus, shallot and chevre.
  • In small dish, mix together orange juice, olive oil, salt and pepper.
  • Drizzle over greens
  • Toss to coat

Note: Both these would be great sides with grilled salmon or scallops.

Laurie Crowell from Golden Fig in St. Paul joins TCL to show us how fresh citrus can complement salads.