Citrus fruits, such as oranges and grapefruit, team well with salad greens and complement crunchy vegetables.
2 small oranges or 2 medium mandarins
500 g celery stalks, thinly sliced
2 medium carrots, coarsely grated
1 small red onion, finely diced
100 g soft goat cheese
3 tablespoons orange juice
2 tablespoons vegetable oil
1 tablespoon white wine vinegar
1 tablespoon lemon juice
salt and freshly ground black pepper
4 leaves each of treviso radicchio, cos and iceberg lettuce
½ cup (55 g) pecans or walnuts
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Directions Preparation:30min › Ready in:30min
Peel and segment oranges. Cut in half crosswise. Place in a bowl with celery, carrots and onion. Mix well.
Mash goat cheese in a bowl with the orange juice. Stir in oil, vinegar and lemon juice. Add salt and pepper to taste. Spoon dressing over fruit and vegetables; mix gently.
To serve, place one leaf of each lettuce variety on each serving plate. Top with salad. Garnish with nuts.
Buy nuts in small quantities and use them as soon as possible. If you have to store them, keep them in an airtight container in the refrigerator or freezer. The oil in nuts quickly turns rancid, particularly in a hot atmosphere.
celery and apples with ricotta dressing
1. In a serving bowl, combine 500 g (1 lb) finely chopped celery, 2 unpeeled tart red apples cut into cubes and 2 finely sliced spring onions (scallions). 2. Combine 250 g (8 oz) fresh ricotta, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon horseradish sauce, salt and freshly ground black pepper in a small bowl. Stir into salad. Arrange iceberg lettuce leaves on serving plates and top with salad.