This vibrant winter salad features a refreshing mix of citrus, creamy avocado, and crunchy hazelnuts, all tossed in a zesty Meyer lemon dressing for a delightful and healthy dish.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Arugula | 1 bunch | |
Radicchio | 1/2 head | |
Orange | 2 | |
Grapefruit | 2 | |
Hazelnuts | 1/4 cup | toasted, chopped |
Fennel | 1/2 bulb | |
Avocado | 1 | |
Meyer Lemon | 2 | zest and juice |
Olive Oil | 8 tbsp | extra virgin |
Salt | 1 tsp | |
Pepper | a few grinds | |
Dijon Mustard | 1/2 tsp | |
Aioli | 2 tsp | optional, makes it nice and creamy! |
Buttermilk | 2 tbsp | |
Champagne Vinegar | 1/2 tsp |
PREPARATION
Segment the citrus.
Once you do this a few times it will become very easy. With a sharp serrated knife, slice off the top and the bottom. Now cut the peel and the white pith away from the fruit, trying to follow the contour of the fruit, without taking away too much fruit. Once that is done, slip a paring knife between one segment and the connective membrane. Slide it down to the center of the orange, then twist it pull up, removing the segment. There are plenty of videos online to show this!
Prep the rest of the vegetables.
Chop or rip the radicchio into bite sized pieces. Place in a large bowl along with the arugula. Using a mandolin, thinly shave the fennel and scatter on top of the lettuces. Remove the skin and the pit from the avocado and cut into chunks. Add that to the bowl along with the hazelnuts and the citrus segments.
Make the dressing.
In a mixing bowl, zest and juice the meyer lemons. Add the vinegar, dijon mustard, buttermilk, salt and pepper. Mix well. Start slowly pouring in the olive oil, mixing to emulsify before adding more. When the oil is completely mixed, add the aioli and blend well. Taste for salt and adjust if necessary.