Citrus Arugula Recipe
Pink grapefruit, navel orange, kiwi, pomegranate seeds, pistachios, shaved parmesan, champagne vinaigrette
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Ingredients
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Fruits
Greens
Nuts & Cheese
Vinaigrette
Method
Preparation of Fruits
- 1
Prepare the Grapefruit
Cut the pink grapefruit in half and carefully segment the fruit with a small knife, removing the bitter white pith. Remove the segments from the membrane and set them aside.
- 2
Prepare the Orange
Peel the navel orange and segment it in the same manner as the grapefruit, removing any seeds and pith. Set aside the segments.
- 3
Prepare the Kiwi
Peel the kiwis and slice them into thin rounds or half-moons, depending on your preference. Set aside.
- 4
Prepare the Pomegranate Seeds
If using a whole pomegranate, cut it in half and gently tap the back with a wooden spoon to release the seeds into a bowl. If using pre-packaged seeds, simply measure out 1 cup.
Salad Assembly
- 5
Combine the Greens
In a large mixing bowl, add the arugula and toss gently to aerate the leaves.
- 6
Add the Fruits
Add the grapefruit segments, orange segments, kiwi slices, and pomegranate seeds to the arugula, gently mixing to combine without bruising the fruit.
- 7
Add the Nuts and Cheese
Sprinkle the pistachios and shaved parmesan over the salad mixture. Toss gently to distribute them evenly.
Vinaigrette Preparation
- 8
Make the Vinaigrette
In a small bowl, whisk together the champagne vinegar, olive oil, honey, salt, and black pepper until well combined and emulsified.
- 9
Dress the Salad
Drizzle the vinaigrette over the salad just before serving and toss gently to coat the ingredients evenly.