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Author Notes: As signs of spring approach, the citrus season is almost over, but grilling season steps up the pace. Four ingredients that provide varying textures and flavors combine to offer a refreshing salad that is dressed in lemony goodness. The great thing about this salad is you can use any citrus, and experiment with other roasted vegetables —Bevi
juice of 1/2 Meyer or Eureka lemon
twice as much fruity olive oil as lemon juice
teaspoon agave nectar or honey
grindings fresh pepper
For the Spring Salad
head romaine lettuce, chopped roughly
bulb fennel; 1/2 grated using the large side of a grater, the other half slice thinly
oranges, any variety, peeled and sliced crosswise (Here I used blood oranges)
stalks roasted or grilled asparagus, each stalk sliced into 4 pieces
- Make the vinaigrette. Squeeze the Meyer lemon juice in a glass, and then pour olive oil into the glass, eyeballing, so you add about twice the amount of the lemon juice. Add the agave nectar, and then the grindings of black pepper. Stir until the dressing is emulsified, and set aside.
- Assemble the salad ingredients and place in a bowl. ( To chop the lettuce, slice a head in half lengthwise, then slice the half-head into thirds, then chop crosswise.)
- Add the vinaigrette to the salad and toss. Add slowly - you may find that you use only about half the vinaigrette to get the coating you desire.
- Serve with any dish - this salad offers a light and fresh counterbalance to many entrees. This is also a good lunch salad and great with added roasted salmon or chicken.