Winter Citrus Salad with Sherry Vinegar Dressing
User Reviews
5
Winter Citrus Salad with Sherry Vinegar Dressing
Description
The Winter Citrus Salad with Sherry Vinegar Dressing blends assorted peeled citrus fruits with thinly sliced cucumber and red onion, offering a mix of juicy and crisp textures. Toasted hazelnuts provide a warm, crunchy contrast, complementing the fresh mint torn across the salad. The dressing is made by emulsifying sherry wine vinegar with Dijon mustard, agave syrup, and olive oil, then folding in fresh mint, which brightens and balances the acidity with herbaceous notes.
The salad layers the oscillation between sweet, tart, and earthy, enhanced by hazelnuts’ warmth. Preparation involves careful citrus peeling to preserve the fruit’s integrity and delicate slicing for a pleasing presentation. The dressing’s texture is smooth and lightly coats each component, tying the flavors together without overpowering them.
This salad works well as a palate-cleansing first course or alongside grilled proteins in a winter meal. Its freshness and brightness make it a thoughtful choice when winter citrus is in season. Components like the hazelnuts and dressing can be made ahead, allowing for quick assembly before serving. The salad should be dressed just before serving to maintain the crispness of the ingredients and topped with hazelnuts and mint for their optimal texture and aroma.
Ingredients
- 4-5 orange assorted
- 4-5 citrus fruit assorted
- ¼ English cucumber thinly sliced
- ¼ red onion thinly sliced
- few tablespoons sherry vinegar recipe given below, vinaigrette
- ¼ cup hazelnut
- mint leaf torn, fresh
FOR SHERRY VINEGAR DRESSING:
- 1 tablespoon sherry wine vinegar
- 3 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon agave syrup can also use honey or maple syrup
- ¼ teaspoon kosher salt
- a few grinds black pepper
- 1 tablespoon mint chopped, fresh
Instructions
Preheat the oven to 325°
- Place the hazelnuts on a baking sheet and toast for 8-10 minutes or until fragrant and toasted. Remove from oven to cool.
MAKE THE SHERRY VINEGAR DRESSING:
- In a small bowl, combine the sherry wine vinegar, dijon mustard, agave, salt and pepper. Whisk to combine. Continue whisking and drizzle in the olive oil until the dressing is emulsified. Stir in the fresh mint and set aside.
MAKE THE WINTER CITRUS SALAD:
- Use a very sharp paring knife to remove the skin and pith from the citrus, by cutting off the top and bottom of each orange so that the orange sits flat on a cutting board. Run the blade down the side of the orange, following the natural curve of the fruit to remove the peel and pith. Continue until you have removed all of the skin and you have a whole orange intact.
- Slice the oranges crosswise in 1/4" slices. Arrange them on a platter.
- Thinly slice the red onion and cucumber and arrange them with the sliced citrus on the platter.
- Drizzle a few tablespoons of the dressing over the salad (you don't have to use it all). Sprinkle with toasted hazelnuts and mint leaves. Serve.
Notes
- Toast and crush hazelnuts ahead of time; store them in an airtight container until serving.
- Prepare the citrus slices and other salad components in advance and refrigerate covered.
- Make the dressing in advance, keep refrigerated, and whisk again before use.
- Dress the salad just before serving to keep the vegetables crisp and garnish with hazelnuts and fresh mint.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Calories | 217kcal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Sodium | 161mg | 7% |
| Potassium | 326mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 15g | 30% |
| Vitamin A | 370IU | 7% |
| Vitamin C | 71.6mg | 80% |
| Calcium | 67mg | 7% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
