Name: Winter Citrus Salad
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: American

From the Cook

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Warning0 allergens identified

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Place the greens in a large salad bowl. Top with the blood orange slices, pomegranate seeds, almonds, shallots and fennel.

In a small bowl, whisk together the blood orange juice, vinegar and olive oil. Pour over the salad and toss to combine.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Segment Citrus Properly 🍊
Use the supreming technique—cut away the pith and white membrane completely, then slice between the membranes to release perfectly clean segments that won't release excess juice and dilute your dressing.
Toast Almonds for Maximum Crunch 🌰
Lightly toast your sliced almonds in a dry pan for 2-3 minutes just before assembly to intensify their nutty flavor and ensure they stay crispy rather than softening from salad moisture.
Dress Strategically at Service 🥗
Toss only the greens and hardy ingredients with dressing just before serving, then add pomegranate seeds and citrus segments last to prevent them from releasing water and making the salad soggy.
Shallot and Fennel Technique 🧅
Slice shallots and fennel paper-thin using a mandoline and briefly massage them in a pinch of salt to mellow their bite while softening their texture for better integration into the vinaigrette.
Emulsify Your Vinaigrette Properly ✨
Whisk sherry vinegar with finely minced shallots first, let sit for 5 minutes, then slowly drizzle olive oil while whisking to create a stable, creamy emulsion that coats greens better than a broken dressing.