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Categories: Quick and easy, Salads

Laura's winter citrus salad with montealva, arugula, black olives and marconas.

Laura's winter citrus salad with montealva, arugula, black olives and marconas.
Ricardo DeAratanha / Los Angeles Times

With the weather warming and spring in full bloom, citrus season is coming to a close. Still, you might find some of the best fruit in the market stands now. “As the season evolves and begins to end, the citrus ... Read more

Total time: 30 minutes | Serves 2
Note: Adapted from a recipe from Lucques Restaurant in Los Angeles.

Citrus vinaigrette

Step 12 teaspoons minced shallots (from 1 medium to large shallot)

Step 21/3 cup blood orange juice

Step 31 teaspoon sherry vinegar, preferably Pedro Ximenes

Step 41 teaspoon orange zest

Step 52 tablespoons plus 2 teaspoons extra-virgin olive oil

Step 6Salt

Salad and assembly

  • An assortment of citrus, including pummelos, blood oranges, tangelos, cara cara oranges, mandalos, oro blanco grapefruit and kumquats
  • 6 slices Montealva or similar Spanish goat cheese
  • 6 to 10 arugula leaves
  • 2 tablespoons citrus vinaigrette
  • 1 teaspoon diced black olives
  • 2 teaspoons crushed Marcona almonds
  • Fleur de sel

Step 1Cut the citrus in segments or pinwheels. The restaurant prefers to cut the blood oranges and kumquats into pinwheels, and segments the rest. You’ll want 2 to 4 pieces of each citrus.

Step 2Divide the citrus between two salad plates, and tuck in the arugula leaves and cheese slices. Drizzle over the citrus vinaigrette. Sprinkle over the black olives, almonds and a sprinkling of fleur de sel.

Each serving:
Calories 696; Protein 30 grams; Carbohydrates 56 grams; Fiber 10 grams; Fat 41 grams; Saturated fat 22 grams; Cholesterol 89 mg; Sugar 39 grams; Sodium 378 mg
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