RECIPE: Citrus Seafood Salad with Grilled Lemon Vinaigrette
If your immune systems needs a little reboot, citrus is the way to go! The amazing Mary Martini from Central Market shows us how to make a yummy citrus seafood salad. Watch to learn more and see below for the recipe to try it yourself.
4821 Broadway St.
Citrus Seafood Salad with Grilled Lemon Vinaigrette
2 cherry tomatoes, sliced in half
2 cups assorted salad green
Fennel, sliced thin
2 each oranges & grapefruit, segmented
½-1 pound seared, grilled or poached shrimp and/or scallops
1 tablespoon sherry, white wine or white balsamic vinegar
2 teaspoons Dijon mustard
2 teaspoons sugar
2 tablespoons parsley, minced
1 tablespoon shallot, minced
¾ cup olive oil or half olive oil and half vegetable oil
Salt and pepper to taste
Place spring greens, fennel, tomatoes and avocados on individual plates. Top with seafood and citrus. Drizzle with the vinaigrette. serves 4
Vinaigrette: Cut lemons in half. Place them on a grill pan, cut side down until nicely charred. Squeeze out as much juice as possible after grilling and reserve that juice.
Place the vinegar, mustard, honey, parsley, shallots and lemon juice. With the machine running, add the olive oil and blend to a creamy consistency. Season with salt and pepper and refrigerate until ready to use. Makes 1 cup.