Citrus Salad with Creamy Dairy Dressing

Lovely plating and unexpected ingredients combine to make this stylish starter

2 min read May 24, 2017

Food preparation by Brynie Greisman | Food and prop styling by Amit Farber | Photography by Daniel Lailah

This salad recipe is en vogue right now in the Kafra household. I have served it in numerous occasions with much success. I like to accompany it with a salty smoked fish such as lox or sable.

INGREDIENTS

SERVES 6

6 large romaine lettuce leaves cut into thin strips across the spine
2 ripe avocados cut into wedges
3 oranges (I like the flavor of Cara Cara)
½ fennel bulb
candied cashews or grated toasted coconut for garnish

Creamy Dairy Dressing

2 Tbsp plain yogurt
¾ cup oil
2 cloves garlic crushed
3 Tbsp honey
1 Tbsp + 1 tsp freshly squeezed lemon juice
3 Tbsp orange juice
1 tsp salt

PREPARATION

Blend dressing ingredients together with an immersion blender until smooth and creamy. Set aside.

SALAD

To assemble the salad soak the avocado wedges in a bowl of apple juice to prevent them from browning until ready to use up to 2 hours. Cut the skin and pith away from the oranges and cut between the membranes to release the flesh in wedges. Cut the fennel bulb crosswise and use a peeler to shave it into thin flakes.