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Issue 392: Citrus Salad with Creamy Dairy Dressing

Estee Kafra

Lovely plating and unexpected ingredients combine to make this stylish starter

Wednesday, May 24, 2017

 Mishpacha-Recipe

Food preparation by Brynie Greisman, Food and prop styling by Amit Farber, Photography by Daniel Lailah

This salad recipe is en vogue right now in the Kafra household. I have served it in numerous occasions with much success. I like to accompany it with a salty smoked fish such as lox or sable.

INGREDIENTS

SERVES 6 

  • 6 large romaine lettuce leaves, cut into thin strips across the spine
  •  2 ripe avocados, cut into wedges
  • 3 oranges (I like the flavor of Cara Cara)
  • ½ fennel bulb
  • candied cashews or grated, toasted coconut, for garnish

Creamy Dairy Dressing
  • 2 Tbsp plain yogurt
  • ¾ cup oil
  • 2 cloves garlic, crushed
  • 3 Tbsp honey
  • 1 Tbsp + 1 tsp freshly squeezed lemon juice
  • 3 Tbsp orange juice
  • 1 tsp salt


PREPARATION

Blend dressing ingredients together with an immersion blender until smooth and creamy. Set aside.

SALAD

To assemble the salad, soak the avocado wedges in a bowl of apple juice to prevent them from browning until ready to use, up to 2 hours. Cut the skin and pith away from the oranges, and cut between the membranes to release the flesh in wedges. Cut the fennel bulb crosswise and use a peeler to shave it into thin flakes.

TO PLATE

On individual plates, arrange a small mound of romaine leaves in the center of each plate. Top with 2–3 avocado wedges, a few orange wedges, and a sprinkling of fennel and cashews or coconut. Add dressing right before serving.

VARIATION For a pareve version of the dressing, substitute low-fat mayonnaise for the yogurt.

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