6 Minute Meal: The Common's Citrus, smoked salmon, and avocado salad

Wednesday, August 14, 2019

6 Minute Meal: The Common's Citrus, smoked salmon

In this week's 6 Minute Meal, learn the recipe for The Common's Citrus, smoked salmon, and avocado salad.

The Meal: Citrus, smoked salmon, and avocado salad from The Common Executive Chef Lucio Palazzo

Salad Ingredients:

1 orange

1 blood orange

1 pink grapefruit

1 cara cara orange

Chef Tip: This orange variety is like a cross between an orange and a grapefruit but super sweet

1 avocado

7-8 sliced of smoked salmon or gravlax

2 cups baby arugula

Shave fennel to taste

Chef Tip: Cut out the core of the fennel and shave it down until you can see the little dots then cut against the grain; this will make it super tender

Salt and Pepper to taste

Meyer lemon vinaigrette Ingredients

1 shallot, minced

2 Meyer lemons

2 lemons

1 tablespoon dijon mustard

1 tablespoon sugar

1 cup olive oil

Salt to taste

For the dressing:

Place the shallot and the mustard in a small mixing bowl.

Zest the Meyer lemons and add to the bowl, along with the juice from the meyer lemons and lemons.

Add the olive oil to the bowl in a steady stream while whisking.

Season with salt and sugar.

Keeps in the fridge for a week.

For the salad:

Chef Tip: You could make the salad ahead of time, for a dinner party for example, and then store in the refrigerator, allowing the citrus to marinate. Then just add the arugula & avocado at the last minute.

With a knife, peel the citrus and cut into bite sized chunks.

Place all the chunks in a bowl and toss.

Cut the avocado in half, pit it, and scoop out the halves with a spoon.

Cut into bite sized chunks and add to the bowl.

Dress with the meyer lemon vinaigrette and toss.

Chef Tip: Don't toss the salad too aggressively or you risk breaking apart the avocado

Season with salt and pepper and transfer to a serving bowl.

Reserve the dressing bowl, and quickly toss the arugula, seasoning with salt and pepper.

Chef Tip: The arugula can be tossed in the residual dressing left in the bowl; it doesn't need much.

Add it to the serving bowl.

Garnish with strips of smoked salmon.

Chef TIp: Rolling the salmon slices into rosettes makes it easier to eat