Christmas Salad Recipes

Ingredients :

mixed red and green lettuce leaves

2 sweet pink grapefruit

1 large or 2 small avocados, peeled, stoned and cubed

Dressing

90ml light olive oil

30ml red wine vinegar

1 garlic clove, crushed

5ml Dijon mustard

salt and freshly ground black pepper

For the Caramelized Orange Peel

4 oranges

50g caster sugar

60ml cold water

1. To make the caramelized peel, using a vegetable peeler, remove the rind from the oranges in thin strips and reserve the fruit.
2. Scrape away the white pith from the underside of the rind with a sharp knife, and then cut the rind into fine shreds.
3. Put the sugar and water in a small pan and heat gently until the sugar has dissolved.
4. Then add the shreds of orange rind and boil for 5 minutes until the rind is tender.
5. Using two forks, remove the orange rind from the syrup and spread it out on a wire rack to dry.
6. This can be done the day before.
7. Reserve the syrup to add to the dressing.
8. Tear the lettuce into bite size pieces.
9. Peel the grapefruit and remove the pith from them and the oranges.
10. Holding the fruit over a bowl to catch any juice, cut them into segments, removing all the pith.
11. Put all the dressing ingredients into a screw top jar and shake vigorously.
12. Add the reserved orange flavored syrup and adjust the seasoning to taste.
13. Arrange all the salad ingredients on individual plates, spoon over the dressing and scatter on the caramelized orange peel.

Prepare this light first course ahead and assemble just before serving.

Serves 4 - 6

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