Citrus Salad |
|
3 |
oranges, peeled with a knife and sliced into rounds |
12 |
kumquats, sliced crosswise into rounds |
1 |
avocado (California grown), peeled and sliced |
|
(Mexican avocados are also good, but avoid those grown in Chile. They do not have a good flavor or texture) |
1 |
small bunch of romaine lettuce or kale, torn |
|
If you wish to prepare the oranges and kumquats ahead of time, set aside in a covered bowl at room temperature for up to 2 hours or refrigerated for no more than 8 hours. |
In a large bowl, combine the lettuce, prepared oranges and kumquats, and avocado. Drizzle liberally with poppy seed dressing and serve immediately. |
|
Poppy Seed Dressing |
1/2 cup |
cider vinegar |
1/4 cup |
water |
1/4 cup |
honey |
1 teaspoon |
dry mustard |
1 tablespoon |
poppy seeds |
2 teaspoons |
celery seeds |
2 teaspoons |
salt |
1 cup |
grape seed oil (olive oil is fine but the flavor is not neutral) |
|
In a small bowl, combine the vinegar, water, honey, mustard, poppy seeds, celery seeds, and salt. In a slow and steady stream, whisk in the oil. Cover and refrigerate at least an hour and up to 2 weeks. |