Treat yourself to the ultimate taste of simplicity with a delightful simple citrus salad, showcasing the irresistible charm of sweet little mandarins adorning a generous serving platter, drizzled with a tantalizing homemade citrus dressing infused with the sweetness of honey, savory shallots, and olive oil, and the bright zest of lemon, promising a burst of flavor in every refreshing bite.
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Why You’ll Love This Simple Citrus Salad
Call me crazy! I love this salad on the breakfast table, especially when the main is pancakes or waffles. This simple citrus salad will elevate your table with a dazzling display of juicy mandarins, artfully arranged on a platter and kissed with a luscious citrus dressing. The tang of lemon zest and juice with the sweetness of honey, creates a symphony of flavors to compliment any meal, even breakfast!
INGREDIENTS FOR SIMPLE CITRUS SALAD
- Mandarin Oranges – You find these in almost any store by their trademark name Little Cuties. Any mixture of other seasonal citrus is also fantastic: navel, Valencia, or my favorite cara cara oranges, blood oranges, or grapefruit.
- Lemon, zest, and juice
- Salt - kosher and mineral-rich from ancient underground mines is what I preach. Neither have iodine that lends a stingy metallic taste.
- Honey - I will always plug using a local honey for the glorious allergen-fighting properties. Thank you to all the glorious bees who give it up!
- Shallot - shallot is a small light purple onion that typically grows in a two-piece along a split and looks similar to a small red onion.
- Olive Oil - extra virgin - stick with a high quality, my favorite is Cucina and Amore
- Black Pepper - always crush whole peppercorns from a grinder to release true flavor delivery.
- Garlic Clove – one clove adds an extra savory boost (optional).
Other Salads Using Simple Citrus Dressing
- Cherry Quinoa Arugula Salad
- Simple Heirloom Tomato Salad
- Quatro Verde Citrus Salad
HOW TO MAKE SIMPLE CITRUS SALAD
- Peel and slice 10-12 mandarin oranges about ¼” thick, and arrange on a plate in two layers. Any mixture of other seasonal citrus is also fantastic: Navel, Valencia, or my favorite Cara Cara oranges, blood oranges, or grapefruit.
- For the simple citrus dressing: Rub zest in salt to release the lemon oils. Add to a mason jar.
- Place all ingredients in a mason jar in the order ingredients are listed.
- The lemon juice and honey are first to allow the lemon to dissolve the honey.
- Then add the chopped shallots, evoo, and pepper, and allow to marinate while you assemble your salad. In this version I added one clove of garlic for an extra savory flair, this is 100% optional.
- Once the peeled sliced citrus is plated, shake all the dressing ingredients vigorously in a mason jar (with a lid on it) and pour the desired amount over the prepared salad. Serve promptly after dressing, as the dressing will immediately start leaching juices from the citrus.
- Here you can garnish with feta or goat cheese, a few basil leaves, extra lemon zest, or some chopped pistachios if you like. Serve immediately after dressing.
EQUIPMENT
- Dinner plate or small platter
- Glass mason jar
The Royal History of Salads
I love a quickie history lesson that connects us to the roots of our culinary past so we can appreciate the beauty of the present and the true privilege of getting to create in our own kitchens today.
Throughout history, royalty loved the salad, which was typically enjoyed only by those of royal descent due to the costly ingredients involved before becoming a common staple in modern kitchens worldwide. Salads were favored by European monarchs, with chefs combining up to thirty-five different ingredients into one giant salad bowl, often including edible flower petals. Modern versions now feature both sweet and savory combinations with unlimited possibilities.
It is said that salads have a rich history dating back to Ancient Roman times when they were made with fresh herbs, lettuce, and raw vegetables dressed with oil and salt. The word "salad" originates from the Latin word "sal," meaning "salt," reflecting its early seasoning. Over time, salads evolved, with the 18th-century chef's salad, known as "salmagundi," incorporating various ingredients like meat.
Simple Citrus Salad
Equipment
- 1-12” serving platter
- Dinner plate or small platter
- Glass mason jar
Ingredients
- 10-12 Mandarin Oranges a.k.a. Little Cuties Clementine Mandarins
- 1 simple citrus dressing ingredient listing below
- 1 lemon zest and juice
- ¼ teaspoon salt
- 1 tbs Honey maple syrup for vegan option
- 1 medium shallot finely chopped
- ⅓ c olive oil extra virgin
- ¼ teaspoon black pepper crushed
- 1 garlic clove minced (optional)
Optional Garnishes
- Crumbled feta or goat cheese
- Basil leaves
- Lemon Zest
- Pistachios chopped
Instructions
- Peel and slice 10-12 mandarin oranges about ¼” thick, arrange on a plate in two layers. Any mixture of other seasonal citrus is also fantastic: Navel, Valencia, or my favorite Cara Cara oranges, blood oranges, or grapefruit.
- For the dressing: Rub zest in salt to release the lemon oils. Add to a mason jar.
- Place all ingredients in a mason jar in the order ingredients are listed.
- The lemon juice and honey are first to allow the lemon to dissolve the honey.
- Then add the chopped shallots, evoo, and pepper, allow to marinate while you assemble your salad. In this version I added one clove of garlic for an extra savory flair, this is 100% optional.
- Once the peeled sliced citrus is plated, shake all the dressing ingredients vigorously in a mason jar (with a lid on it) and pour desired amount over the prepared salad. Serve promptly after dressing, as the dressing will immediately start leaching juices from the citrus.
- Here you can garnish with feta or goat cheese, a few basil leaves, extra lemon zest, or some chopped pistachios if you like. Serve immediately after dressing.
Notes
- Citrus dressing is not calculated in the nutritional value of the salad.
Nutrition
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