Colorful Citrus Spanish Salad Recipes

SICILIAN-STYLE CITRUS SALAD

Steps:

• Make the vinaigrette: Whisk together olive oil and vinegar in a small bowl. Season with salt and pepper and set aside. It should be tart but not over-vinegary. Taste and add a little more olive oil if necessary.
• To peel the citrus fruit, use a small serrated knife. First, cut off a thin slice of peel from the top and bottom of the orange, so it can sit flat and securely on the cutting board. Use a sawing motion to take off the peel, cutting from top to bottom, following the curve of the fruit. Remove only the peel and white pith, not the flesh of the orange. It should now be perfectly spherical and naked. Peel remaining oranges and grapefruit in this fashion.
• Carefully slice peeled citrus crosswise. Arrange slices on a large serving platter in a random pattern, letting them overlap a bit here and there. Scatter onion, fennel and celery over top. Dot the surface with olives. Surround with salad leaves, if using.
• Whisk vinaigrette, and spoon evenly over the salad. Sprinkle lightly with flaky salt and serve.

COLORFUL CITRUS SPANISH SALAD

Steps:

• In a bowl whisk together orange juice, lemon juice, olive oil, honey, cinnamon and cayenne. Add salt and pepper to taste.
• Pour in to a shakeable container and let dressing sit at least 20minutes before serving.
• In large serving bowl, lay out arugula on bottom of plate in single layer.
• Next layer, add oranges.
• Next layer, radishes.
• Top dish with the olives.
• Before serving add some of the dressing to top of bowl and toss salad. Serve salad and pass extra dressing to please.

CITRUS SPINACH SALAD

Steps:

• In a blender, combine the honey, lime juice, lime zest and nutmeg; cover and process until blended. While processing, gradually add oil in a steady stream until dressing is thickened. , In a large salad bowl, combine the spinach, oranges and grapefruit. Drizzle with dressing; toss to coat. Top with onion. Serve immediately.

SPANISH CITRUS SALAD

Steps:

• Cut orange sections in half crosswise.
• In a large bowl, combine oranges, kidney beans, celery, onion, parsley and pimiento.
• Blend remaining ingredients together; pour over mixture in bowl.
• Chill several hours, stirring several times.
• Serve in romaine-lined bowl.