Recipe: Citrus Salad with Creamy Poppyseed Dressing
I went into the vaults of our old cooking class packets and found this recipe from our Healthy Holidays class that I absolutely love! Have you ever had creme fraiche before? It is truly a special ingredient and makes this dish really stand out. Substituting some of the oranges for blood oranges makes the dish even more beautiful. The segmenting of the citrus is a bit time consuming, but slowing down and doing a mindful task such as this is always a good practice, especially during a hectic time like the holidays! Enjoy and happy holidays!
Citrus Salad with Creamy Poppy Seed Dressing
(Adapted from Food & Wine, December 2012)
2 red grapefruits
1 shallot, thinly sliced
½ cup coarsely chopped flat-leaf parsley
¼ cup fresh pomegranate seeds
1 tsp finely grated lemon zest
2 Tbs freshly squeezed lemon juice
¼ cup crème fraiche or sour cream
2 Tbs pure maple syrup
1 tsp poppy seeds
- Using a sharp knife, peel the oranges, grapefruits and limes, removing all of the bitter white pith. Working over a bowl to catch the juices, cut between the membranes to release the sections. Cut the lime and grapefruit sections into thirds and leave the orange sections whole.
- Add the sections to a serving platter and top with shallot, parsley, and pomegranate seeds.
- In a small bowl, whisk dressing ingredients together. Season with salt. Pour dressing over salad and toss lightly. Serve right away.