 | Blood Orange and Winter Green SaladJacob Whitson, Private Chef & Chef Consultant, Whitson Hospitality |
Ingredients for Salad:
• 60 g. mixed baby greens (mizuna, radicchio, cristabel)
• 1 celery heart, thinly sliced on the bias, plus leaves reserved
• 20 g. Kalamata olives, pitted and halved
• 25 g. Marcona almonds, lightly toasted and roughly chopped
• flaky sea salt, to taste
• freshly cracked black pepper, to taste
Ingredients for Blood Orange Vinaigrette:
• 50 g. The Perfect Purée Blood Orange Syrup
• 80 g. extra virgin olive oil
• 1 tsp. fine kosher salt
• ½ tsp. Dijon mustard
• 20 g. citrus-infused champagne vinegar
• 3 g. minced garlic
• 1 g. Aleppo chile powder
Method for Blood Orange Vinaigrette:
1. Combine all ingredients except the olive oil in a bowl.
2. Use an immersion blender or whisk and emulsify the oil fully into the vinaigrette mixture.
3. Strain and reserve cold.
Method for Assembly:
1. In a mixing bowl, combine all salad ingredients, reserving some celery leaves, olives, almonds, and cara cara oranges for garnish.
2. Dress the salad with the blood orange vinaigrette, just until nicely coated and glossy, but not heavy.
3. Garnish with the reserved olives, almonds, celery leaves, and cara cara orange segments.