Dressing for Citus Salad?
I thought I'd follow up to let you know I created a "hybrid" recipe that was delicious. I reduced a cup of pomegranate juice down to 1/3 cup. To that I added a tablespoon of honey, a tablespoon of sherry vinegar, 2 tablespoons of olive oil, a pinch of S&P, and 1 shallot, chopped. I sprinkled pomegranate seeds over the citrus and then drizzled it with a small amount of dressing. YUM! The only thing I wish I had added was mint leaves, but I couldn't find them yesterday.
For citrus-season salads with greens and citrus, I really like a simple dressing of equal parts olive oil, sherry vinegar, and fresh-squeezed orange juice. The nuttiness of sherry vinegar complements citrus well. A tiny bit of orange flower water added to your dressing is a nice complement, as well.
Dressing for Salad of Citrus Fruits and Apples
(you don't need to add the thinly-sliced, peeled apples that've been tossed in citrus juice)
1 tsp. Colman's dry mustard
1 tsp. Onion juice or finely minced sweet onion
4-6 Tbs. Maille raspberry vinegar
Whisk these ingredients and whisk in very, very slowly:
1/2 cup olive oil
3 Tbs. dark amber sesame oil
Toasted sesame seeds to taste -- make sure you toast them rather darkly
Check the seasoning and toss with the salad. Serve on dark greens.
Dressing for Salad of Grapefruit, Orange and Meyer Lemon Segments
2 tsp. Colman's dry mustard
Juice of half a lemon
2 Tbs. White Vinegar -- (yes, plain ole white vinegar)
1 tsp. sugar
2 Tbs. finely minced scallion (white part only)
Cracked black pepper to taste
Asian Chili Paste to taste
Whisk together thoroughly (it helps to leave this mixture in the fridge for half a day) and emulsify by whisking rapidly and adding very slowly, drizzling at first:
1 cup olive oil
Now fold in 1/2 to 3/4 cup diced seeded fresh tomato, that's been allowed to drain for a moment in a sieve.
Check the seasoning. Arrange the citrus on top of endive leaves or dark green salad and pour the dressing over. Garnish with batons of daikon radish or raw beet.
Delicious fresh citrus is a delight -- and so very good for you. I would serve these salads with a darker, chewy bread that contains currants or raisins. Serve a creamy soup (cream of parsnip, cream of cauliflower, cream of smoked salmon) with a citrus salad for added contrast.
You and NYT's Bittman seem to be on a similar wavelength, though he doesn't include greens (no reason why you couldn't).
He writes about it here: http://www.nytimes.com/2010/01/20/dining/20mini.html?ref=dining
and recipe here: http://www.nytimes.com/2010/01/20/din...
I've been recently using citrus, greens, raisins, walnuts, grated carrots, and a "Moroccan" dressing (citrus vinaigrette with cinnamon and cumin). Pretty nice.