Citrus Salad with Creamy Dairy Dressing
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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