Oranges, grapefruits, avocados, these are so plentiful during the winter months and a good thing too as they help to brighten those dreary winter days. Normally I just peel and eat the fruits as is, but while steaming a batch of lentil sprouts I got to thinking that I should really combine all these goodies into a salad. Thus was born Winter Lentil Sprouts Salad. The addition of blue cheese (I am a blue cheese lover) gave this salad a special touch (if you are not a blue cheese fan, leave it out). Chopped kalamata or other black olives would be good too but did not have any on hand.
Use this recipe as a guide, add what you like, omit what you dislike. There is no exact quantity given as this is one of those recipes where quantity does not matter.
Winter Lentil Sprouts Salad
½ – 1 cup steamed lentil sprouts
1 – 2 grapefruit, peeled and sectioned. Leave sections whole or cut into smaller pieces (see How to Section Citrus Fruits below)
1 – 2 oranges, peeled and sectioned. Leave sections whole or cut into smaller pieces (see How to Section Citrus Fruits below)
1 – 2 avocados, peeled and cut into wedges or chunks
Salad greens or lettuce of choice, leave whole, tear apart or shred
¼ – ½ red onion diced
Crumbled blue cheese to taste, optional
Cilantro or parsley for garnish
Your favorite vinaigrette dressing or try the Miso Salad Dressing below
1. Line individual salad plates with salad greens or lettuce, arrange orange sections, grapefruit sections and avocado slices on greens. Top with steamed lentil sprouts, blue cheese, red onion and cilantro/parsley.
2. Drizzle vinaigrette dressing over and serve. (I prefer to serve the dressing on the side.)
Place all the ingredients in a salad bowl, toss with vinaigrette dressing and serve.
Copyright © by Norma Chang
How to Section Grapefruit and Orange
For this task, a sharp knife is a must.
1. Cut away a slice of skin and pith from both ends of the grapefruit or orange.
2. Place grapefruit or orange on one of the cut ends on a clean cutting board.
3. Starting at the top and following the natural curve (from top to bottom) of the fruit, cut away a slice of skin and pith. Continue until the whole fruit is peeled.
4. Holding the peeled fruit in one hand (over a bowl to catch the juices), cut between the membranes to release the sections. Squeeze the membrane to extract any remaining juice. Enjoy a glass of fresh squeezed citrus juice or use as part of the salad dressing.
Miso Salad dressing
1 tablespoon miso or to taste
1 – 3 tablespoons unseasoned rice vinegar
1 – 2 teaspoons of honey or sugar
1 teaspoon Asian sesame oil, optional
few turns of ground white pepper or black pepper
¼ cup juice from orange and/or grapefruit or water
In a small bowl combine miso, rice vinegar, honey and sesame oil well. Slowly mix in juice or water to desired consistency. Adjust taste and serve. Can be used right away but I like it better when allowed to mellow overnight.
Copyright © by Norma Chang
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