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Tuesday, December 27, 2011

Clementine, Avocado and Pistacchio Salad

 Clementine, Avocado and Pistacchio Salad

Easy enough for everyday dinner; tasty enough for a holiday dinner. Clementines and avocados are in season, beautiful, and delicious. Pistachios are always welcome, and a delicious, nutritious, addition to any salad. Whip up a simple tangerine pomegranate vinaigrette, and you've got yourself  one heck of a delicious salad.

Let's start here, with the base.

 Lettuce. I like a blend of butter lettuce and arugula. But, you can use whatever you have on hand. Spring mix, spinach, etc. This is a salad that does well when the lettuce doesn't overpower the other ingredients. Softer lettuces work well.  Lay down a bunch of clean, dry greens.
Zest 2 clementines into a prep bowl. Just the orange part, please. White = pith. Pith = sour; no bueno, no good, makes you want to spit it out. 
Add 2-3 clementine tangerines, sectioned, into the salad bowl. (May sub Mandarin oranges).
Halve and seed 1 large avocado. Dice and add to salad bowl.
Thinly slice 2 shallots or 1/4 small red onion. Sprinkle over salad.
Crumble up 1/2 of a package of Boursin cheese over the salad. Any flavor.
Toss a big handful of roasted, salted pistachios over the salad.
Season with Kosher (or sea) salt, and fresh cracked pepper, and finish with the Clementine zest.

1 tsp Dijon mustard
1 Tbls tangerine pomegranate vinegar (or raspberry vinegar, or pear vinegar, or heck, even some plain old sherry  or white wine vinegar).

Juice of 2 Clementines


Slowly whisk in about 1/2 cup extra virgin olive oil to emulsify dressing.

                                           Season with Kosher salt and fresh cracked pepper.

                 Taste!  If too tart, add a bit more olive oil,  or agave nectar or honey to taste. 
                       You  could also put all the ingredients in a jar and just shake it up.

Pour desired amount of dressing over the salad, and serve immediately. 
Dressed salad will not keep in the fridge. It will become a slimy mess overnight. If there are those at the table that do not want or like vinaigrette, serve the salad naked, and pass dressing on the side.

1 head butter lettuce, washed and chopped
2 cups Arugula 
5 Clementines: 2 zested and juiced for dressing; 2-3 segmented into salad
1 large ripe avocado, chopped
1/4 red onion, thinly sliced
1 cup roasted salted, shelled pistachios
1/2 package Boursin cheese, crumbled over salad
Kosher salt and fresh cracked pepper

1 tsp Dijon mustard
1 Tbls tangerine pomegranate vinegar (or raspberry vinegar, or pear vinegar, or sherry or white wine vinegar).
Juice of 2 Clementines
1/2 cup extra virgin olive oil
Kosher salt and fresh cracked pepper
 If too tart, add a bit more olive oil,  or agave nectar or honey to taste. 

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About Me

Colorado Springs, Colorado, United States
I'm a home cook that can put some good tasting food on the table, most of the time. My family knows dinner is ready when the fire alarm goes off.