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Citrus Salad with Brown Butter Vinaigrette, Dates and Almonds » Simple and Healthy Recipe! ✅

The idea of ​​a citrus salad is not new, but every year right now it comes to my mind how a few simple but amazing pinwheels of oranges, tangerines or grapefruit can easily turn a blah salad into a stunning salad. This recipe is eye-catching and also an update to the usual ingredient list – no avocado or pickled onions here. Instead, dates and almonds, fried in brown butter, are turned into a greasy vinaigrette that’s softened with tangy citrus and dipped in hearty endive.

This brown butter vinaigrette should be served hot as it solidifies on cooling. That’s why starting with citrus, escarole and dates at room temperature goes a long way. To temper citrus fruits and dates, leave them out on the counter for about an hour before starting the rest of the recipe. Endive takes only about 30 minutes (in a breathable bag, out of direct sunlight).

This salad calls for tart blood oranges and juicy navel oranges but, as the season progresses, you can swap in all kinds of citrus fruits: darling, darling, tangerines, and even grapefruit. The only caveat is that they must have a good acidity to balance the sugary dates.

Without the vegetables, this salad also works as a not too sweet dessert. —Christian Reynoso

ingredients
  • 1 large navel or orange darling, at room temperature

  • 2 small blood oranges, at room temperature

  • 4 tablespoons unsalted butter

  • 2 tablespoons coarsely chopped almonds

  • 2 teaspoons of red wine vinegar

  • 1/2 teaspoon sea salt

  • 1 1/2 cups endive or frisee leaves, coarsely chopped

  • 5 Medjool dates, seeded, halved and quartered, at room temperature

  • crumbly salt

Indications
  1. Peel the oranges with a small knife – cut off the ends to create two flat surfaces. Place on a flat surface, then remove the skin and pith, following the spherical shape. Cut each fruit crosswise into 1/2-inch slices.

  2. Heat a small saucepan over medium heat, add the butter, and melt until the milk solids begin to brown, about 5 minutes. Add the almonds and continue cooking until the milk solids are deep amber in color and the overall aroma is nutty, 2 to 4 minutes. As soon as the butter is golden brown, turn off the heat. Carefully add vinegar and salt (bubbling will occur).

  3. Arrange the salad by placing the escarole in a bowl. Introduce the rounds and the orange dates in the escarole as a very large mosaic. While the brown butter vinaigrette is still hot, stir with a spoon and drizzle over the salad. Sprinkle with crumbled salt and serve immediately.

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