Boston Bahama Salad Recipe

Wash and dry the Bibb lettuce thoroughly. Tear or roughly chop into bite-sized pieces until you have about 6 cups and place into a large chilled salad bowl or on a serving platter.

Peel the orange and grapefruit: using a sharp paring knife, slice off the top and bottom, then cut away the rind and pith vertically. Working over a bowl to catch juices, carefully slice between the membranes to release individual citrus segments (supremes). Reserve any juice collected for the dressing or to taste.

If using shallot: mince half a small shallot very finely and set aside. Pick mint leaves from stems if using and chiffonade or leave whole for garnish.

Heat a small skillet over medium heat. Add the cashews in a single layer and toast, stirring or shaking the pan, until they are fragrant and lightly golden, about 3–5 minutes. Remove from heat immediately and transfer to a plate to cool so they don't continue cooking in the hot pan.

Emulsify

In a small bowl or jar, combine the lemon juice, honey, Dijon mustard, and minced shallot (if using). Whisk or shake until honey dissolves. While whisking, slowly drizzle in the olive oil to form a smooth emulsion. Season with salt and black pepper. Taste and add up to 1 tablespoon reserved citrus juice or an additional 1/2 teaspoon honey if you prefer brighter or sweeter dressing.

Drizzle about half of the dressing over the torn Bibb lettuce and gently toss to coat. Add citrus segments evenly over the lettuce.

Scatter the toasted cashews and dried cranberries over the salad. If using, sprinkle the chiffonaded or whole mint leaves and any remaining shallot pieces.

Taste and add more dressing as needed (reserve extra dressing on the side). Finish with a light grind of black pepper.

Serve immediately so lettuce stays crisp. Leftover dressing can be refrigerated up to 3 days; toss cashews separately to keep them crunchy.