Restaurants›Antoine's Restaurant›Citrus Salad Recipe

Citrus Salad Recipe

Inspired by Antoine's Restaurant
Time20m
Serves4

Lolla rosa greens, satsumas, pine nuts, chèvre, French radish, honey lemon vinaigrette

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Ingredients

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Salad

Honey-Lemon Vinaigrette

Method

Salad

1

Prep greens and produce

Wash and thoroughly dry the lolla rosa greens using a salad spinner or clean kitchen towel. Place in a large salad bowl and gently tear any large leaves into bite-sized pieces.

2

Segment satsumas

Peel the satsumas, removing as much pith as possible. Using a small sharp knife, cut between the membranes to release individual segments (supremes). Collect any juice in a small bowl and reserve for the vinaigrette if desired.

3

Slice radishes

Trim radish ends and very thinly slice on a mandoline or with a sharp knife so they are crisp and nearly translucent. Set aside.

4

Toast pine nuts

In a small dry skillet over medium heat, toast the pine nuts, stirring or shaking the pan frequently, until fragrant and lightly golden, about 2–3 minutes. Watch closely to avoid burning. Transfer to a plate to cool.

5

Crumble chèvre

Using a fork, crumble the goat cheese into small morsels or slice into small rounds if preferred. Keep refrigerated until ready to assemble.

6

Assemble salad

Just before serving, place the prepared lolla rosa in the serving bowl. Scatter satsuma segments and thin radish slices evenly over the greens. Sprinkle the toasted pine nuts and crumbled chèvre on top. Season lightly with coarse sea salt and freshly ground black pepper.

Honey-Lemon Vinaigrette

7

In a small bowl or jar, combine the lemon juice, honey, Dijon mustard, white wine vinegar, lemon zest, salt and black pepper. Whisk (or shake vigorously in the jar) until the honey is dissolved and ingredients are combined.

8

Slowly drizzle in the extra-virgin olive oil while whisking constantly to emulsify the dressing, or add oil to the jar and shake until well blended. Taste and adjust seasoning — add more honey for sweetness, lemon juice for brightness, or salt as needed. If you reserved satsuma juice from segmenting, add up to 1 tablespoon to the dressing for extra citrus flavor.

9

When ready to serve, drizzle about 2–3 tablespoons of vinaigrette over the assembled salad and gently toss to coat the leaves and distribute toppings. Serve any extra dressing on the side.