In today’s world of convenience, there’s absolutely no need to “build-your-own” salad mix. Companies like Dole, and Markon are already doing it for you! In this recipe, I use the Dole Field Greens mix that contains romaine, baby kale, radicchio, and carrot as a base for a great Summer citrus salad. You’ll notice in this recipe that I use EVOO (extra virgin olive oil). If you’ve seen my cooking segments or read my recipes, this is rare. Let me explain why; the chemical compounds of olive oil break down when heat is applied. So when you are heating olive oil, the resulting fat is a compound who’s delicate flavor and characteristics are lost. So…why spend the considerable amount of extra money on an EVOO that’s going to break down when heat is applied? *My take: use Pure Olive Oil for cooking…and EVOO for raw applications like salad, bread dip, etc.
Citrus Summer Salad
- TT Kosher Salt/Black Pepper
- 1/2 cup Extra Virgin Olive Oil
Toss pecans and grapefruit segments into greens mix.
In a bowl, whisk EVOO into grapefruit juice to create a vinaigrette.
Season vinaigrette with S&P.
Toss salad in vinaigrette.