Eosinophilic Esophagitis Friendly Classic Winter Citrus Salad
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Learn more →Ingredients
4 servings
For the salad
- 2 navel oranges
- 2 blood oranges
- 1 large ruby red grapefruit
- 5 oz baby arugula
- 1 small fennel bulb, cored and very thinly sliced
- ¼ small red onion, very thinly sliced
- ¼ cup castelvetrano olives, pitted and halved (optional)
For the vinaigrette
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp honey
- 1 tsp dijon mustard
- ¼ tsp salt
- ¼ tsp black pepper
For serving
- ¼ cup shaved parmesan (optional)
Can be omittedshaved parmesan
- 2 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Supreme the citrus: working over a large bowl to catch the juices, cut the top and bottom off each orange and grapefruit, then slice away the peel and white pith following the curve of the fruit. Hold each fruit over the bowl and cut between the membranes to release the segments, letting them fall into the bowl. Squeeze the spent membranes over the bowl to extract any remaining juice, then discard the membranes.
- 2
In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until smooth and emulsified.
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