From Citrus Recipes by Curtis and Esin Decarion at Café Esin

 

 

Serves 4-6

1 navel orange, zested, peeled, sectioned, juice reserved
1 blood orange, peeled and sectioned, juice reserved
1 grapefruit, peeled and sectioned, juice reserved
½ Meyer lemon, zested, juice reserved
1 tablespoon shallot, finely minced
1 tablespoon fresh Italian parsley, chopped
¾ cup extra virgin olive oil
Salt and pepper to taste
3 cups baby lettuces
2 cups watercress or arugula
1 avocado, diced
2 tablespoons toasted pinenuts
¼ cup feta cheese, crumbled
4 4-ounce filets of salmon, either grilled or poached

Vinaigrette
In a mixing bowl measure ¼ cup of the reserved citrus juices. Place shallots, 1 tablespoon of zest from citrus and parsley in the bowl with the juices. Slowly whisk in the extra virgin olive oil and add salt and fresh cracked pepper to taste.

Salad
In a large mixing bowl place lettuces, watercress, and enough vinaigrette to coat the leaves. Lightly toss the greens and place on large platter or individual serving plates. In the same bowl place the segments of fruit and avocado, and add 2 tablespoons vinaigrette and very gently toss to coat. Sprinkle the segments over salad or arrange around edge of plate. Distribute the pinenuts and crumbled feta over the top of salad. Serve with medium rare grilled salmon or crumbled poached salmon over the top of the salad.