Mixed Citrus, Gem Lettuce and Couscous Salad
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spoonforkbacon.com
Serves 3 to 4 + Vinaigrette Makes 2 1/4 cups Ingredients vinaigrette: 1 egg, lightly beaten 1/3 cup orange or tangerine juice 1/4 cup champagne vinegar 3 tablespoons honey 2 tablespoons Dijon mustard 1/2 teaspoon ground ginger 2 teaspoon minced shallot 1/2 cup extra virgin olive oil 1 tablespoon poppy seeds salt and pepper to taste Salad: 4 heads gem lettuce, leaves separated 1 ruby red grapefruit 1 orange 2 tangerines 1 cup cooked and cooled pearled couscous shaved Parmesan cheese fresh mint leaves cracked black pepper |
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Preparation
1. For vinaigrette: Place all ingredients, except the oil and poppy seeds, into the well of a blender and blend until smooth, 1 to 2 minutes.
2. With the motor running, remove cap of the blender lid and slowly drizzle oil into the mixture until completely incorporated and vinaigrette is smooth.
3. Pour vinaigrette into a large bowl and stir in poppy seeds. Season with salt and pepper and set aside.
4. For citrus: Slice top and bottom of the grapefruit off and lay onto one of the cut sides. Carefully slice peel off sides of grapefruit. Turn grapefruit onto its side and slice into 1/2 inch slices. Repeat with remaining citrus.
5. To assemble: Spread lettuce leaves and citrus rounds onto a large platter. Sprinkle salad with couscous, drizzle with vinaigrette and top with shaved Parmesan. Finish with cracked black pepper and serve.
1. For vinaigrette: Place all ingredients, except the oil and poppy seeds, into the well of a blender and blend until smooth, 1 to 2 minutes.
2. With the motor running, remove cap of the blender lid and slowly drizzle oil into the mixture until completely incorporated and vinaigrette is smooth.
3. Pour vinaigrette into a large bowl and stir in poppy seeds. Season with salt and pepper and set aside.
4. For citrus: Slice top and bottom of the grapefruit off and lay onto one of the cut sides. Carefully slice peel off sides of grapefruit. Turn grapefruit onto its side and slice into 1/2 inch slices. Repeat with remaining citrus.
5. To assemble: Spread lettuce leaves and citrus rounds onto a large platter. Sprinkle salad with couscous, drizzle with vinaigrette and top with shaved Parmesan. Finish with cracked black pepper and serve.