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Dressing for Citus Salad?

CindyJ Jan 20, 2010 09:24 AM

Now that we're in peak citrus season, I'd love to serve a citrus salad that has a couple of different types of grapefruit, naval oranges and blood oranges over spring greens. What kind of dressing would go best with it?

  1. CindyJ Jan 22, 2010 01:35 PM

    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.

    4 Replies
    1. re: CindyJ
      HillJ Jan 22, 2010 01:38 PM

      Oh my that sounds so good! Mind if I steal it, lol!
      I have a bunch of grapefruits, oranges, lemons, pears and pineapples to use up.
      Sounds like Sunday breakfast to me!

      1. re: HillJ
        CindyJ Jan 22, 2010 01:43 PM

        Oh... pineapple would be such a delicious -- and pretty -- addition to that salad. And by all means, use the recipe; that's why we're here, isn't it?

        1. re: CindyJ
          HillJ Jan 22, 2010 03:22 PM

          just teasing, ya! We all learn from each other!

      2. re: CindyJ
        n
        normalheightsfoodie Jan 22, 2010 02:16 PM

        I have done something very similar, also adding oj to the mix for scallops.

      3. alkapal Jan 21, 2010 07:14 AM

        i like poppyseed dressing with fruit. here's one version: http://southernfood.about.com/od/sala...

        1. Sam Fujisaka Jan 21, 2010 05:21 AM

          Red wine vinegar, olive oil, s&p, honey. Some torn mint leaves on top at the end.

          1. CindyJ Jan 21, 2010 05:08 AM

            These are great suggestions. I like the idea of honey for adding just a touch of sweetness. And the pom vinaigrette also sounds like a perfect match Thanks to all -- I'm inspired!

            1. HillJ Jan 20, 2010 02:55 PM

              We just made a citrus dressing using pomm juice, apple cider vinegar, light extra virgin olive oil and s&p. Very nice.

              2 Replies
              1. re: HillJ
                n
                normalheightsfoodie Jan 20, 2010 04:35 PM

                that sounds great, I might add a little honey.

                1. re: normalheightsfoodie
                  HillJ Jan 21, 2010 04:15 AM

                  Oh honey would be a nice addition if you prefer the sweetness or the fruit in the salad is tart. I like tart over sweet usually. Nice idea nhf.

              2. Caitlin McGrath Jan 20, 2010 02:27 PM

                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.

                1 Reply
                1. re: Caitlin McGrath
                  buttertart Jan 21, 2010 10:42 AM

                  I was about to say a simple vinaigrette with sherry vinegar and the juice squeezed from the rinds cut off from the fruit. Same wavelength!

                2. shaogo Jan 20, 2010 09:59 AM

                  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
                  Pinch tarrgon
                  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.

                  1. r
                    Rasam Jan 20, 2010 09:36 AM

                    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.

                    1. mnosyne Jan 20, 2010 09:32 AM

                      How about some plain yoghurt thinned with orange juice, with mint added?

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