Welcome to my brand new site! This is a dream come true for me as it is something I have been wishing for for some time now.
The opportunity presented itself while my daughter was home from college for the holidays. For her, when it comes to any form of media communication–the written word, computer language, and visual appeal–there is nothing she cannot tackle and conquer. I watched in awe as she worked in front of the computer for several long days and nights, untangling the mysteries of coding at the back end of every site, and all the things we do not see, but that define the appearance and the flow of the finished product visible to the reader. She was able to move all the content of my old blog to this new website, which provides for more flexibility, better flow, and finally, a great index of recipes – with photos! For me, that was the best Christmas gift and I have my brilliant daughter to thank for it!
For the first recipe of 2016, and the new blog, I want to share a bright and fresh citrus salad that is not only packed with vitamins, but can also lift our spirits during dark, gloomy winter days. Throughout the Mediterranean adding citrus fruit to salads is common during the winter months; seasonal citrus is used instead of tomatoes that are saved for the summer and early fall.
This is really what I call a “no recipe” recipe, in that you do not have to measure the ingredients precisely and you can easily substitute one for another similar ingredient, depending on what you have on hand. Because I know that many of the readers of this blog would prefer a recipe to follow, however, I have put one together which can be used to the letter or simply as a guide and invitation to improvisation.
So, make this salad, pour a small glass of white wine and take a tour around my new site! Please leave me a comment to let me know what you think!
- For the salad:
- 1 cup baby arugula
- 1 cup mixed tender greens
- 1 medium blood orange
- 1 medium Cara-Cara orange
- 2 tangerines (or clementines)
- ½ small fennel bulb, shaved on a mandolin
- 4 small radishes, sliced thinly
- 2 medium pitted dates, cut into slivers
- ¼ cup toasted almonds
- ¼ cup pomegranate seeds
- --- parsley or cilantro leaves for garnish
- --- chives for garnish
- For the vinaigrette:
- 4 TBSP. extra virgin olive oil
- 1 TBSP. good quality sherry vinegar
- 1 TBSP. orange juice
- 1 TBSP. shallot, minced
- ½ tsp. honey
- --- salt
- --- freshly ground pepper
- Peel citrus with a sharp knife, removing as much of the pith as possible. Remove any seeds and slice thinly. Slice the radishes thinly and place in a small bowl with water. (This will remove some of their sharp flavor).
- To make the vinaigrette, combine all ingredients in a mason jar and shake well. Dip a piece of the greens to taste and adjust the seasoning.
- On a platter, or a large shallow bowl, arrange the greens. Place the shaved fennel on top and then the citrus fruit and radishes. Finally, add the slivered dates, the pomegranate seeds, parsley leaves, chives and toasted almonds. Drizzle some of the vinaigrette over the salad or serve with the vinaigrette on the side.
Gorgeous, Marilena!! I can’t wait to make this! I love citrus in salads in the winter, and I traditionally make one at Christmas –my family calls it a “special” salad. But yours takes it to another level! Congrats on your beautiful new site!!
Your site looks great! I use this theme as well and love it. You are so lucky to have a thoughtful, capable daughter to help you. I hope my girls are as sweet and tech-savvy some day 🙂
Thank you Jess! Yes, I wouldn’t be able to do it without my daughter’s help. The transfer was a big undertaking and there is always the big risk of loosing everything in the process….I am so grateful for her help!
WoW!! This salad is so beautiful!! I actually said those words outload as the page loaded! This is the prettiest salad I think I have ever seen.
I found you from the Food Blogger Pro forum. I look forward to checking out your site some more!!
Hi Andrea, thank you so much for your kind words! The Food Blogger Pro community is amazing and I am so glad I joined….I received lots of good suggestions and advice from the members, while I was in the process of migrating the content of my previous site and trying to figure out the new format!
Thank you so much Dianne! It was a lot of work at the back end of the site, that’s why the blog was down for almost a week…. Really happy with the flexibility and options that this new format provides!
Marilena, congratulations to you (and Elizabeth). This is a gorgeous site!! I will be sharing the word out here in the southwest. Miss the opportunity to see more of you and David, but I am so happy to see how well you are doing and to hear how well the children are. Keep cooking, photographing and blogging for all of us! It is wonderful! Best, Sandy Mied
Thank you so much Sandy! I am so glad you like my site and I appreciate your spreading the word!
Marilena,
I made this again this Christmas, and once again, we loved it! It is just spectacular. Thank you!
For some reason, I cannot see where to rate it with stars, so I’m giving it 6!
– Ratatouille
Hello Ratatouille,
So glad you like my citrus salad – it is one of my favorite salads too, especially at this time of the year. Thank you for your vote of confidence and the 6 stars ? I fixed the problem and now you can rate the recipe if you wish! ?