Sounds great - can't wait to try this one.
MIXED CITRUS SALAD WITH AVOCADO AND FENNEL
This dish is adapted from a recipe by Jennifer Cox, chef at Montage in San Francisco.
INGREDIENTS:
Dressing
1 shallot, minced
1 tablespoon lemon juice
1 tablespoon honey
Salt and freshly ground black pepper
1/4 cup extra virgin olive oil
Salad
2 Cara Cara oranges
1 blood orange
1 head red leaf lettuce
1/2 large bulb fennel, very thinly sliced crosswise
1/2 avocado, thinly sliced crosswise
INSTRUCTIONS: To make the dressing: In a bowl, whisk together shallot, lemon juice, honey, and salt and pepper to taste. Whisk in the olive oil. Taste and adjust seasonings, if necessary.
To make the salad: Cut a slice off the top and bottom of all three oranges. Set the fruits on one end so they will stand upright. With a sharp knife, remove all the peel and white pith by slicing from top to bottom all the way around the fruits, following their contour. With a small knife, remove the individual segments from the membranes and place them in a bowl.
Tear the lettuce into bite-size pieces and place in a large serving bowl. Add enough of the dressing to coat the leaves lightly. Toss the fennel with some of the dressing and scatter over the top of the salad. Scatter citrus segments over the top. Dress the avocado with remaining dressing and scatter over the top of the salad. Serve immediately.
Serves 4.
PER SERVING: 244 calories, 2 g protein, 21 g carbohydrate, 18 g fat (3 g saturated), 0 mg cholesterol, 20 mg sodium, 5 g fiber.
--------------------------------------------------------------------------------
