Recipe courtesy of Robert Irvine
Florida Citrus Garden Salad
Total:
1 hr 20 min
Active:
20 min
Yield:
6 servings
Level:
Easy
Total:
1 hr 20 min
Active:
20 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 2 limes
  • 1/4 cup fresh parsley leaves
  • 1/4 cup fresh chives
  • 3 tablespoons honey
  • 1/8 cup rice wine vinegar
  • 1 tablespoon chopped fresh ginger
  • 1/2 cup grapeseed or canola oil
  • 2 ounces bottled water
  • Salt and freshly ground black pepper
  • 6 cups loosely packed red or green leaf lettuce, washed and dried
  • 2 large tomatoes cut in wedges
  • 2 cucumbers, peeped and cut into 1/4-inch thick slices
  • 2 grapefruit, peeled and pith removed, cut into segments

Directions

Microwave limes for about 30 seconds to release essential oils, and set aside to cool.

Turn on the blender and through the feed-tube, add the parsley, chives, honey, rice wine vinegar, and fresh ginger, and blend together until a smooth paste has formed. At this point the limes should be cool enough to squeeze. With the power on, add the lime juice through the blender feed-tube, and then very slowly add the oil and water until the mixture thickens and can coat the back of a spoon. Adjust the seasoning with salt and pepper. Set aside in refrigerator until needed. (When chilled, the dressing should resemble something like mayonnaise.)

In a large bowl, toss lettuce, tomatoes, cucumbers, and grapefruit with enough dressing to coat.

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