We recently had this salad with sliced hardboiled egg substituted for the shrimp - makes for an easier recipe. Pic is below.
The ingredients are: 3 oranges, peeled with knife and sliced, with juice; thin slices of fennel bulb (a whole small bulb for two-three portions); one hardboiled egg per serving, sliced thin; sprinkle of crumbled blue cheese, sprinkle of salted pistachios; sprinkle of candied ginger (cut up fine); sprinkle of seasoned rice wine vinegar, sprinkle of olive oil; a grind or two of black pepper. Add croutons if you like.
Original version with shrimp and lettuce:
Update - scroll to bottom for photo of the shrimp salad version of this made with thinly sliced fresh fennel in place of lettuce.
Basic Orange & Grapefruit Salad:
2 or more grapefruit - sectioned
6 or more seedless oranges - peeled and sliced
2 Kiwi fruit (optional) - sliced - or other fruit such as berries for garnish
Sugar or honey to taste (optional) - start with 1-2 tablespoons
This is the basic citrus salad recipe that I bring to a lot of family gatherings.
Grapefruit sections: Hold the fruit over a bowl so that you catch the juice. To section the grapefruit, peel the fruit between the outside section membrane (and under the skin) with a sharp paring knife, removing the section membranes and white pith. Then cut between the section membranes to remove the sections in whole pieces. Keep the grapefruit seeds out of the fruit. Once you have removed all the sections, squeeze the center membranes over the bowl to get the remaining juice.
Orange slices: Peel the fruit over a bowl, same as the grapefruit, but it is not necessary to be as careful about the white pith for oranges, as it is not bitter, just isn't pretty. Slice the peeled oranges in half, then into 5 or 6 slices per half.
If using the Kiwi fruit fruit for garnish, peel the fruit, slice it in half lengthwise and then into 5-6 slices per half and arrange on top of the orange and grapefruit slices and sections. If using berries, remove stems (and hulls if strawberries) and sprinkle on top.
The idea for the salad below is from a lovely salad I had at an Italian restaurant. The original salad used paper-thin sliced fennel in place of the greens, but we have not been able to find fresh fennel in the store here.
Green Salad with Citrus and Shrimp:
Orange & grapefruit salad (see above)
Shrimp - 1 lb. cooked shrimp, medium to large size, thawed, tails removed
2 T. Olive oil
Herb mixture such as Mrs. Dash for cooking the shrimp
Fresh ground pepper (a few turns - optional)
Other ingredients:
Salad greens - Romaine lettuce, red lettuce, fresh spinach, or escarole (shown above)
Salted, shelled pistachios - 1/2 cup - or shelled pecans
Green Olives - drained & sliced
Crumbled goat cheese or feta cheese or blue cheese
Minced candied ginger (optional)
Sprinkle of Seasoned Rice Wine Vinegar (optional)
Prepare the shrimp for sauteeing by thawing it in cold water and removing the tails and any dark veins that remain. Let the shrimp drain. Heat the Olive oil in a skillet and add the herbs and cook for a minute or two. Add the shrimp and sautee it for 2 minutes or so until the juice starts running. Remove the shrimp to a bowl so it doesn't overcook, and simmer the juices and herbs in the pan until it reduces. Put the shrimp back it and sautee for 2 more minutes until heated through, remove from heat.
Assemble the rest of the ingredients in bowls and let people prepare their own salad servings.
The "dressing" for this salad is the juice from the citrus, although you can also sprinkle it with seasoned rice wine vinegar.
Update: Variation using thinly sliced fennel in place of the salad greens (this is how the original version of this salad was made when I had it in a local restaurant):
Original version with shrimp and lettuce:
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| Green Salad with Citrus and Shrimp, Blue Cheese and Pecans |
Basic Orange & Grapefruit Salad:
2 or more grapefruit - sectioned
6 or more seedless oranges - peeled and sliced
2 Kiwi fruit (optional) - sliced - or other fruit such as berries for garnish
Sugar or honey to taste (optional) - start with 1-2 tablespoons
This is the basic citrus salad recipe that I bring to a lot of family gatherings.
Grapefruit sections: Hold the fruit over a bowl so that you catch the juice. To section the grapefruit, peel the fruit between the outside section membrane (and under the skin) with a sharp paring knife, removing the section membranes and white pith. Then cut between the section membranes to remove the sections in whole pieces. Keep the grapefruit seeds out of the fruit. Once you have removed all the sections, squeeze the center membranes over the bowl to get the remaining juice.
Orange slices: Peel the fruit over a bowl, same as the grapefruit, but it is not necessary to be as careful about the white pith for oranges, as it is not bitter, just isn't pretty. Slice the peeled oranges in half, then into 5 or 6 slices per half.
If using the Kiwi fruit fruit for garnish, peel the fruit, slice it in half lengthwise and then into 5-6 slices per half and arrange on top of the orange and grapefruit slices and sections. If using berries, remove stems (and hulls if strawberries) and sprinkle on top.
The idea for the salad below is from a lovely salad I had at an Italian restaurant. The original salad used paper-thin sliced fennel in place of the greens, but we have not been able to find fresh fennel in the store here.
Green Salad with Citrus and Shrimp:
Orange & grapefruit salad (see above)
Shrimp - 1 lb. cooked shrimp, medium to large size, thawed, tails removed
2 T. Olive oil
Herb mixture such as Mrs. Dash for cooking the shrimp
Fresh ground pepper (a few turns - optional)
Other ingredients:
Salad greens - Romaine lettuce, red lettuce, fresh spinach, or escarole (shown above)
Salted, shelled pistachios - 1/2 cup - or shelled pecans
Green Olives - drained & sliced
Crumbled goat cheese or feta cheese or blue cheese
Minced candied ginger (optional)
Sprinkle of Seasoned Rice Wine Vinegar (optional)
Prepare the shrimp for sauteeing by thawing it in cold water and removing the tails and any dark veins that remain. Let the shrimp drain. Heat the Olive oil in a skillet and add the herbs and cook for a minute or two. Add the shrimp and sautee it for 2 minutes or so until the juice starts running. Remove the shrimp to a bowl so it doesn't overcook, and simmer the juices and herbs in the pan until it reduces. Put the shrimp back it and sautee for 2 more minutes until heated through, remove from heat.
Assemble the rest of the ingredients in bowls and let people prepare their own salad servings.
The "dressing" for this salad is the juice from the citrus, although you can also sprinkle it with seasoned rice wine vinegar.
Update: Variation using thinly sliced fennel in place of the salad greens (this is how the original version of this salad was made when I had it in a local restaurant):
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