25 Min

GF

Winter Citrus Salad

A layered citrus salad in the winter, especially using nice oranges like Cara cara or blood oranges can be a great start to a meal. They can also be served after dinner posing as a salad cum dessert! Variations are limitless – it’s all in the art of the composition so have some fun with it.

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Cook Time

25 Minutes

Serves

4

Directions

Step 1

To make the dressing, warm a tablespoon of olive oil over high heat until almost smoky and pop in the mustard seeds. Immediately turn the heat off and add the ginger, lemon juice, and black salt. Set aside until the salad is ready to use.

Step 2

Roast the beet: Sprinkle the beet with salt and drizzle a bit of olive oil and wrap in foil. Place in a 350°F preheated oven for an hour or more or until the beet is soft and cooked through. Cool for a few minutes, then peel and slice into thin small wedges.

Step 3

Peel the oranges, then cut them into 1/4 cross-section slices and arrange them on a 12 to 14-inch platter.

Step 4

Cut the radish into quarters and slice into thin wedges. Tuck the sliced beets and radishes in and around the orange slices.

Step 5

Spread a few herbs over the salad; sprinkle with black salt, red chili powder, and pistachios and crumble goat cheese (if using) over the top. Spoon the dressing over and serve.

Notes & Variations

To replace goat cheese with garbanzo beans, cook 1/2 cup dried beans until done. Drain. Sauté over high heat with 2 tablespoons olive oil, black salt, and 2 teaspoons dried ginger.
Add 3 to 4 cups of tender, crisp green leaves like arugula, endive, spinach, or baby romaine leaves to the bottom of the salad — increase the dressing quantity.

Ingredients

DRESSING:

4 tablespoons olive oil

1 teaspoon black mustard seeds

1 tablespoon finely minced or grated unpeeled ginger

Juice of one lime or lemon

1/2 teaspoon black salt

SALAD:

6 to 8 small oranges

1 medium golden beet, roasted

2 small or 1 large watermelon radish

Fresh herbs, for garnish

4 ounces crumbled goat cheese (optional)

1/2 cup toasted chopped pistachios

1/2 teaspoon black salt

1/2 teaspoon red chili powder

Step 1

Step 2

Step 3

Peel the oranges, then cut them into 1/4 cross-section slices and arrange them on a 12 to 14-inch platter.

Step 4

Cut the radish into quarters and slice into thin wedges. Tuck the sliced beets and radishes in and around the orange slices.

Step 5

Spread a few herbs over the salad; sprinkle with black salt, red chili powder, and pistachios and crumble goat cheese (if using) over the top. Spoon the dressing over and serve.

DRESSING:

4 tablespoons olive oil

1 teaspoon black mustard seeds

1 tablespoon finely minced or grated unpeeled ginger

Juice of one lime or lemon

1/2 teaspoon black salt

SALAD:

6 to 8 small oranges

1 medium golden beet, roasted

2 small or 1 large watermelon radish

Fresh herbs, for garnish

4 ounces crumbled goat cheese (optional)

1/2 cup toasted chopped pistachios

1/2 teaspoon black salt

1/2 teaspoon red chili powder

Notes & Variations

To replace goat cheese with garbanzo beans, cook 1/2 cup dried beans until done. Drain. Sauté over high heat with 2 tablespoons olive oil, black salt, and 2 teaspoons dried ginger.
Add 3 to 4 cups of tender, crisp green leaves like arugula, endive, spinach, or baby romaine leaves to the bottom of the salad — increase the dressing quantity.

Tags:

25 Min

Stock Your Pantry

Essential Masala Dabba

$235

A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.

Tags:

25 Min

Stock Your Pantry

Essential Masala Dabba

$235

A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.

Watermelon radish is the superior radish.

Give it a try in the following recipes!

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