3 Dips a Dipping...

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Life with an obsessive buyer.

Well, I guess that’s the view from hubby, JuanCarlos’, seats. I buy things; be it material scraps, vintage dishes, glassware, and even food ingredients with big ideas. Sometimes with no specific ideas at all, I just love how they look and I’ll figure it out later. Maybe that is what I should have called this blog. Buy it Now - Figure it Out Later.

In the looking good category, I’m often tempted by the olive bar at specialty stores. Or the condiment and cheese aisles. Who wouldn’t? They are stocked with alluring foods. So, it’s no wonder that when you open my fridge you will encounter jars and containers of what JC likes to call stragglers. Annoying stragglers, to be exact. We differ greatly in our view points. I love having these food items around because they come in handy in a pinch. On the flip side, my husband finds these types of jars, containers and “dangling participles’ quite annoying. The main reason: he doesn’t have much use for these ingredients, hence the questioning as to why we need so many of them. Which often leads to him needing to shift, maneuver around and rejigger them in the fridge. Of course, I see the absolute need for these, but I’m willing to consider his point of view; me as condiment hoarder for the ‘just in case’ moment.

In an effort to keep the peace around the holidays (at least that is what I’m telling him), I decided to make him happy and clean the fridge from condiment craze. Yet, we all know the real reason. I’m a serial something from nothing, experimentalist. I can’t help myself from looking at ingredients and seeing what they could be. And what perfect timing, as we look down the barrel of the final few holiday parties and gatherings left in the year, a trio of dips comes in handy. Dips are not just useful for dipping, but great to spread on sandwiches, or on the base of pizza or stuffed breads, dollop on a salad or tacos, or dang near anything else you can think of.

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Here are 3 dips for dipping. Or spreading or whatever you want to name them, for use in whatever way you choose.


Avocado & Sour Cream Dip

Ingredients
1/2 c avocado, cubed
1/2 c sour cream
1/4 c scallions + 1 T for topping
1 garlic clove, rough chop
1 T parsley
1 t lemon juice
1/2 t salt
1/4 t pepper

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Instructions
In a mini blender, buzz up the parsley, scallions and garlic first. Then add the avocado and sour cream. Add lemon juice, salt and pepper. Buzz again and taste for seasoning. Easy, breezy.

Chop up the scallions and garlic first. It helps to blend them up better.

Chop up the scallions and garlic first. It helps to blend them up better.

Chunks of avocado give it a creaminess.

Chunks of avocado give it a creaminess.

Fresh parsley and lemon give this dip a zip.

Fresh parsley and lemon give this dip a zip.

Avocado & Sour Cream dip. Creamy and tangy.

Avocado & Sour Cream dip. Creamy and tangy.

Roasted Pepper & Goat Cheese Dip

Ingredients
1/2 c marinated roasted red peppers
2/3 c goat cheese
1/4 c walnuts, roasted

Instructions
Roast the walnuts for 8-10 minutes in the oven or in a saucepan on the stove. Then using a mini blender, buzz up them up into small pieces. Remove from blender, then add the peppers and goat cheese and blend until you have a chunky consistency. Add the walnuts back in, and blend only until full combined, or you can simply stir them in. Taste for seasoning. Since I bought the marinated roasted peppers there was no need to add any additional seasonings.

Goat cheese makes it creamy and tangy. Peppers makes it sweet.

Goat cheese makes it creamy and tangy. Peppers makes it sweet.

Walnuts give a crunch. A wonderful combination.

Walnuts give a crunch. A wonderful combination.

Gorgeous bright color, full of tang, sweet and crunch.

Gorgeous bright color, full of tang, sweet and crunch.

Olive & Feta Cheese Dip

Ingredients
1/2 c oil cured black olives
1/2 c green olives
1/2 c feta cheese
1/4 c scallions, rough chop
1 garlic clove, rough chop
1/2 c parsley leaves
1/4 c olive oil
1 t lemon juice

The set up for something special.

The set up for something special.

Instructions
In a mini blender, buzz up the parsley, garlic and scallions. Add the black and green olives and buzz until it creates a paste. Add olive oil and lemon juice and blend until combined. Then add the feta cheese. Since the olives and feta have enough flavor and salt content, this dip should not require any additional seasoning. But always taste to see if you need more lemon juice or oil.

Toss the scallions, garlic and parsley in.

Toss the scallions, garlic and parsley in.

Buzz it up until coarsely chopped.

Buzz it up until coarsely chopped.

Add the olives. Then the oil, lemon juice and feta.

Add the olives. Then the oil, lemon juice and feta.

Olive tapenade with feta is a hearty dip, perfect with boiled potatoes for dipping.

Olive tapenade with feta is a hearty dip, perfect with boiled potatoes for dipping.

Bright, crunchy and super green string beans are a fresh and delightful addition to this platter.

Bright, crunchy and super green string beans are a fresh and delightful addition to this platter.

New and fingerling potatoes are the perfect size and consistency for dipping. They also make for a hearty bite.

New and fingerling potatoes are the perfect size and consistency for dipping. They also make for a hearty bite.

Did you see how easy it was to whip up not one but three dips? These were just one of those days when pulling ingredients out and seeing what works together creates ramekins full of goodness.

In my defense of stocking our fridge with these awesome ingredients, we had one of those ‘just in case’ moments when we needed to bring appetizers to a party. Perfect timing, I’d say, as I just finished making these dips and they were picture ready for the party. Pure evidence that having dangling participles in your fridge isn’t a luxury or a nuance but an absolute necessity. I feel redeemed and justified in my condiment collecting craze.

A colorful medley.

A colorful medley.

Fresh and inviting. So, go ahead and invite someone over. Pop some bubbly and dip away.

Fresh and inviting. So, go ahead and invite someone over. Pop some bubbly and dip away.

Post Note: While I was in North Carolina visiting my nieces, my youngest niece made all 3 of these dips for us to snack on. Then we brought the leftovers to my oldest nieces newly purchased townhouse, which we helped her moved into. These dips were the perfect snack as we unpacked, unwrapped and set up her new abode. Everyone loved them. I guess these 3 dips a dipping are even more handy that I originally thought.!

Shrimp Cucumber Roll - Tails Up & Out

Always a seeker of how to take ordinary ingredients and serve them up differently, an idea caught my eye the other day while I was working a catering gig. The chef was serving up coconut shrimp, sort of standing up with the tail sticking out. Of course, he served them with their tail shells still on. Which made sense for his presentation, so people could grab and bite away. I’m not usually a fan of shell tails on. Two reasons, really. One is that people often just bite up to that point and leave that cute little shrimp meat inside the tail, missing out the tail section. Two, it’s an extra thing people have to deal with, and can be messy depending on the presentation. But for this application, tails on it is. Tails UP & OUT to be exact.

So, borrowing from the ‘standing up shrimp’ idea I decided to create a shrimp roll of a different kind. I didn’t want something heavy, or that needed to be fried up or warmed up, making it more work for serving. I wanted something pretty, and pretty delicious. Using shrimp, avocado, daikon radish shoots and dab of wasabi sour cream, I wrapped everything up in a cucumber slice. Normally, we buy extra large, jumbo or Tiger Shrimp. But for this appetizer, using a smaller shrimp (medium 35 count) creates a one bite app that can be made ahead, kept chilled and served as guests first arrive.

Since we are all super busy with just days before Christmas I’m not going to make you read a ton of my mind’s meanderings. We are just going to get down to it, so you can serve this up for Christmas eve or day of. Also, no amounts for this one. It will all depend on how many guests you are having. An English cucumber will yield about 20 long slices. A large Gwen avocado will give you plenty of slices, then some.

Ingredients

Shrimp, smaller sized, cleaned and deveined
English Cucumber, long thin slices
Avocado, small, thin slices
Sour Cream
Wasabi paste (amount depends on how much heat you want)
Daikon Radish Shoots*
Aromatics for shrimp boil (bay leaf, peppercorns, garlic cloves, parsley, lemon, salt)

* You can use any micro sprout you find. However, the daikon radish sprout has a spicy note to it, so if you use something milder, you might want to increase the amount of wasabi paste. Use your taste buds as your guide.

It’s all about the green for this fresh bite.

It’s all about the green for this fresh bite.

Instructions

  1. Using a vegetable peeler, slice the cucumber lengthwise. And set aside covered with wet paper towels.

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2. In a small mixing bowl, mix together sour cream, wasabi paste and salt to taste. Refrigerate until ready to assemble. I used two heaping tablespoons of sour cream with 3/4 t wasabi. (only 1/4 t. shown below, because I tasted it wanted more heat so I added more.)

Wasabi comes in powder form or paste, and can be found in most grocery stores in the Japanese section.

Wasabi comes in powder form or paste, and can be found in most grocery stores in the Japanese section.

3. To get the shrimp really flavorful, prep the poaching water by bringing to a boil 6 cups of water with 2-3 bay leaves, 1 T peppercorns, garlic cloves, parsley and salt. Then let simmer for 10 minutes to allow the aromatics to infuse into the water.

The aromatics will lightly infuse flavor into the shrimp.

The aromatics will lightly infuse flavor into the shrimp.

A pot of goodness.

A pot of goodness.

4. Meanwhile, get an ice bath ready (a large bowl of water with ice cubes with a smaller bowl inserted in the middle) to transfer cooked shrimp immediately after to stop the cooking.

Nothing fancy, just a simple ice bath shocker to say ‘hey, no more cooking for you!’.

Nothing fancy, just a simple ice bath shocker to say ‘hey, no more cooking for you!’.

5. Once the water has simmered, squeeze the lemon into the water and toss it into the pot. Then add the shrimp and let cook for 2-3 minutes until they turn opaque pinkness orange. Transfer them immediately to the ice bath.

6. Cut the avocado into small strips. Sprinkle with course salt. (You can squeeze a bit of lemon, too.)

The avocado will add a creaminess to this bite.

The avocado will add a creaminess to this bite.

Mise en place. Get everything ready and in place.

Mise en place. Get everything ready and in place.

7. Assemble by laying the cucumber strip down and placing shrimp, avocado and radish shoots on the end of the cucumber, and begin to roll. Since shrimp curl when they cook, I found that straightening the shrimp out a bit helped with rolling it up.

Ready, set, ROLL.

Ready, set, ROLL.

8. Once rolled up, squeeze or place a dollop of the wasabi sour cream on top. (I used a piping bag because I find it easier. You can use a plastic bag with the tip cut off, or simply dollop it on).

Just a little squeeze of wasabi sour cream with brighten and bring heat at the same time.

Just a little squeeze of wasabi sour cream with brighten and bring heat at the same time.

Place on a platter. Or maybe a tiered plate rack. Whatever floats your shrimp boat. This bite size appetizer is light and a refreshing twist on the high fat, high calorie fried shrimp roll. I adore how the sprouts stick up. It’s colorful. It’s playful. It’s just the right size bite.

If you don’t have wasabi paste, then you can make any kind of jazzed up sour cream you like. Or even use mayo or yogurt. Some ideas:

  • smashed avocado mayo/sour cream or yogurt

  • lime zest mayo/sour cream or yogurt

  • siracha mayo/sour cream or yogurt

  • jalapeño mayo/sour cream or yogurt

You get the idea. Mix up a bit whatever creamy option you like with something you love that pairs well with shrimp to make it tad more special.

But wait, there’s more. Because I hate to waste, and I had cucumber left over, I cut it into thick slices and created a vegetarian option. All it took was some radish shoots, avocado slice and dollop of wasabi sour cream to create a bite for the non fish eating crowd. Another ‘leftover’ was the outer peel of the cucumber. I tied it into a knot and used it to decorate the plate. Two for one, all the way around.

Extra cucumber, comes to the rescue of vegetarians!

Extra cucumber, comes to the rescue of vegetarians!

Pretty, green pop in your mouth freshness.

Pretty, green pop in your mouth freshness.

Now that is a whole lot of LOVE going on. You might notice a new love sign. The large one was given to me by my sister, Jill. It brings me such joy that people notice a simple sign, and begin to spread the love. The whole idea is catching on. 2stirwithlove, everything you do.

Now that is a whole lot of LOVE going on. You might notice a new love sign. The large one was given to me by my sister, Jill. It brings me such joy that people notice a simple sign, and begin to spread the love. The whole idea is catching on. 2stirwithlove, everything you do.

These make a great pass-around appetizers as well as one that looks great on a buffet. Have yourself a Merry Little Christmas and a Shrimp Cucumber Roll, with their tails sticking out!

 

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Post Note: I made these again but I forgot the avocado. So in true ‘use what you have’ mode, I swapped it out with mango slices. I have to say, I think I liked it even more!

Screaming Shrimp Cooled by Creamy Avocado & Tomato

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Shrimp; sure their name might denote that they are small in size, but they are big in versatility.  As Bubba so notably recited, "Shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, sauté it. There’s shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That, that’s about it.”  Well, that's where I disagree with Bubba. There are a thousand ways to prepare a shrimp.  Which makes them a perfect non meat dish to serve for a dinner party or crowd. Plus most people love shrimp. (Minus those poor souls with that horrible allergic reaction in the form of swelling, non breathing and other awful symptoms. So sorry for that group.)  

Shrimp, in any form, on a big platter equals party pleaser.  I have found this out the hard way.  Early on in our entertaining days, since I'm a pescatarian, we would make shrimp for me when meat was the main course.  But soon found out that everyone else loved them so much that they would eat up the small amount we made.  We realized that we often didn't make enough for everyone to partake.  Rookie move...that we remedied that quite quickly.  Now, if shrimp is on the menu, it's in quantities that can feed the entire crowd, not just selfish me.

If we get larger size shrimp (does that mean they aren't really shrimp?) then we often leave the shells on. It exudes a ton of flavor.  Marinate and cook them fully cloaked so that all that flavor from the shell cooks into the shrimp meat.   Then suck on the shell before peeling it off.  Don't groan and tell me that's gross.  It's delicious.  For this recipe you can peel the shell first or leave it on.  Your choice.  Either way this dish is about the play off the heat of the spicy shrimp cooled by the creaminess of the avocado and fresh cool tomato that makes it so satisfying.  I like this dish for a summer outdoor party or a late Saturday afternoon lunch. 

The setup.

The setup.

Ingredients

1.5 lb. large shrimp
2 avocados, cut into chunks
scrapings of avocado from the skin
2-3 medium (heirloom) tomatoes, thick slices
3-4 large garlic cloves, crushed
2-3 T jalapeño pepper, finely minced*
1/2 - 1 T Chili oil, or 1-2 t crushed red pepper flakes* 
1.5 -2 T ginger, grated*
1.5 T cilantro, chopped
1/2 c red onion, sliced
1 t salt
1/3 c olive oil
1/2 c white wine to deglaze pan
2 c basmati rice
1/4 c scallions, sliced
1/3 c cilantro
1 lemon, quartered
* These ingredients bring the heat. Adjust the amount according to how hot you like your food.

Dressing

avocado scrapings from the inside of the shell
2 T fresh lemon juice
salt, pepper
1/2 c Olive oil
Whisk together all above ingredients
1 T cilantro, minced for garnish
1 T scallions, sliced for garnish

 

Instructions

In a bowl, combine garlic, jalapeño, chili oil, cilantro, ginger, scallions, red onion, salt and oil.  Mix together with shrimp ensuring all are coated.  Place in the refrigerator for at least 1/2 hour to marinate.  

Make it sing with spice!

Make it sing with spice!

Combine it all in non reactive bowl. I like glass

Combine it all in non reactive bowl. I like glass

Let those shrimps get cozy with heat.

Let those shrimps get cozy with heat.

While the shrimp are marinating, cook the rice.  I use 1.5 times water to rice ratio, bringing the water to a boil then adding rice.  I add a touch of salt to the water, cover and lower the heat to a simmer.   Let it cook around 15-18 minutes until light and fluffy.

Nothing better than fluffy rice. It's begging for some accents, like scallions and cilantro.

Nothing better than fluffy rice. It's begging for some accents, like scallions and cilantro.

Cut the tomatoes and avocado and assemble your plates so that you only have to add the shrimp and serve.  Make the dressing by scraping out the odds and ends from the avocado shell.  Add them to all the dressing ingredients an whisk together, and set aside. 

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You can create a family style platter. Or you can individually plate them using the avocado shells to hold the rice.   

Then sauté the shrimp in a cast iron pan over medium high heat.  You want to get a nice sear on both sides. Shrimp do not take but 2-3  minutes to cook.  Keep in mind that they will continue to cook once removed from the heat. 

Get some good color and crust on them. Yum!

Get some good color and crust on them. Yum!

While the shrimp are cooking, toss the scallions and cilantro into the rice.  You can plate it by using the avocado shells, or simply plate alongside the tomato and avocado. Be creative, and make a pretty plate.

Fill the shell as a rice holder.

Fill the shell as a rice holder.

Or just lay the rice up against the tomatoes.

Or just lay the rice up against the tomatoes.

After all the shrimp are cooked, sauté the marinade in the pan, then add a splash of white wine. 

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Pour over the shrimp and place them on the platter, garnishing with the lemon pieces.  Drizzle the avocado dressing over the tomatoes and avocado. You can sprinkle more cilantro over the shrimp with a squeeze of lemon, too. Serve immediately. 

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I love all the textures of this dish.  Fluffy, soft rice. Crisp, sweet but spicy shrimp. Creamy Avocado and Cool, sweet tomatoes.  What's not to love?  Let your shrimp scream.

Lunch with a Friend - Casual with Style

My dear friend, Donna, and I had been trying to make plans to get together for months. We had set a date to meet in the city for lunch, but alas those plans got axed.  Once we switched the day, it meant she was able to come up to my house for a 'ladies lunch'.  Does that make us sound old?  If so, then forget it.  We were just eating together.

It had been a while since we had last seen each other, so the idea was to enjoy each other's company and not have cooking occupy my time. The plan to keep it easy peasy was to create a menu where the majority of items could all be roasted in the oven and the rest could be made ahead of time.  Leaving me hands free for when she arrived.  I like starch (pasta, potatoes, rice not the kind used for ironing), and wanted to include that too. My immediate thought was polenta. However, after surveying the menu, a last minute swap out for rice felt like it paired better with the rest of the offerings, which also included a salad.  When it came to dessert, this needed to be super simple because I didn't have the time to bake.  Add to that, I wanted something that I could enjoy too. A traditionally baked item uses flour and eggs, well, no good for me. 

Sure sandwiches would have been even easier. Sure we could have eaten at the kitchen table.  But a little extra detail is much nicer. And so...

How hard is it to keep it casual but amp it a bit to feel special?  Simply throw down a runner the opposite way to create an more intimate area on a large table, add some placemats. Toss cloth napkins on the plate and put glasses on the table.  That always ups the ante, and really it doesn't take more effort than that.

So when you want to keep it chill yet with touch of style for no fuss lunch, here's a menu that can be pulled off without a hitch. The best part of this for me was that since it was pouring out and despise schlepping in the rain, I already had everything in the house, and didn't even need to shop!!  

Prep everything in their pans, season right before putting in the oven and have a glass of wine.

Prep everything in their pans, season right before putting in the oven and have a glass of wine.

If you need some recipes guides for the below menu, the highlighted items link to previous blog posts that feature each one. Also at the very bottom, you will find printable recipe versions.  If you have any questions on how to pull this menu off, write a comment below or email me

Lunch Menu

Simply roasted salmon nestled up against beautiful roasted vegetables all on one plate.

Simply roasted salmon nestled up against beautiful roasted vegetables all on one plate.

Paella rice risotto style with 3 kinds of onions (red, yellow and scallions)

Paella rice risotto style with 3 kinds of onions (red, yellow and scallions)

For the Paella Rice Risotto style, first sauté a mixture of red, yellow onion and scallion until caramelized.  Set aside. In a medium sized pot, simply sauté some more onions in oil, salt and pepper then add the rice to toast it. Then add either hot water or hot stock (chicken or vegetable) a few ladles at a time until the rice absorbs the liquid. Continue until the rice is tender then stir in the sautéd onion mixture. 

Another option, you can check out my Garlic Rice recipe.

You know this salad. This is the Citrus Salad Bowl, but in one big bowl not individually plated. This way we could go back for seconds.

You know this salad. This is the Citrus Salad Bowl, but in one big bowl not individually plated. This way we could go back for seconds.

The skinny on how the dessert portion was pulled together with just a few ingredients: Open the fridge. Check out what you have and use your imagination.  I found strawberries and blueberries, and tucked in the back a tiny bit of left over chocolate ganache* (previously used for some profiteroles I had made).  And just like that I had a dessert.  Fresh Fruit Bark.

* Ganache is chocolate melted down by adding warmed cream to create a glaze .  When I originally made mine I used much less cream since I wanted a thicker consistency for the profiteroles.  If I had a traditional ganache, it would have never worked for this dessert.  

Spread the chocolate onto parchment paper.

Spread the chocolate onto parchment paper.

Instructions

I melted down the chocolate, spread it over parchment and jammed, I mean lovingly placed, the fruit into the chocolate. For texture, I sprinkled some crushed Marcona Almonds and popped it in the fridge to set and chill until time to serve. 

Arrange the fruit in a way that is appetizing to you.

Arrange the fruit in a way that is appetizing to you.

Since this was made with a semi ganache, it had a softer consistency than traditional bark.  That didn't bother either one of us, and the fresh fruit route was the perfect choice since Donna prefers fresh versus dried fruit. Phew, good call on my part.  This literally was the truest form of 'something from nothing', pulling a dessert out of the hat from whatever I had handy.  We both agreed it was quite delicious.  Bigger bonus, it gave her a new way to use up all the gorgeous summer fruit she gets at her country house.  

Starting with the lovely Shinn Estates Rosé that Donna brought, we had a relaxing time, ate well, caught up on each other's lives and travels, enjoyed a surprise yummy dessert, and of course, finished the entire bottle of wine. It ended as a perfect Lunch with a Friend.  

Sprinkle chopped Marcona Almonds all over the top.

Sprinkle chopped Marcona Almonds all over the top.

Citrus Salad Bowl - Served One by One

With Easter fast approaching, you might need some ideas for dinner.  I thought now might be a good time to share a little wisdom, and fun trick I learned from hosting last year's Easter dinner.  It was a small gathering with both our immediate families and we decided to keep it really simple with a select few offerings.   When it came to the salad, I got it stuck in my thick skull to serve it individually plated instead of one big bowl.  This idea sprouted from a clear vision I had on how the salad should look. Little did I realize that the individual plating and serving before the main meal would work out even better than I could have imagined.  

Traditionally, I make a big salad and place it out with the main course.  Without fail, everyone says, "Wow, that looks amazing but I'll have salad later.' Then they dive into all the other offerings, getting too full, and thus leaving lots of yummy salad left over.  This brilliant, new plan allowed me to serve the salad before the main course came out. An added bonus was timing, as the hunger meter was beginning to tick, with our guests starting to want more after appetizers.  Perfecto mundo!  cue the individual plates and witness the entire salad course disappear.  Now, I'm no magician, but this was a nifty trick in having no left over salad and plus I got them to eat greens!!!  I wholly recommend plating your salad and forcing your guests to enjoy your nutrient rich offering.

The salad I served was a variation on one that I've made many times.  This time I scaled back on some ingredients and focused on the Boston lettuce with citrus fruits to keep it clean and fresh, like a burst of Spring.  I think this is a light, colorful salad to serve for Easter or brunch during this time of year.  It is one of those salads that can actually be prepped a day in advance, making the day of your event much easier.  Each of the items below can be cut and stored in containers, then just assembled 15 minutes before serving.

Your starting line up of glorious greens and oranges colors of nutritious, deliciousness.

Your starting line up of glorious greens and oranges colors of nutritious, deliciousness.

Ingredients

(makes approx. 10)

Salad                                                                                                     
3 heads of Boston lettuce, leaves carefully separated
3-4 red grapefruits, segmented
4 oranges, segmented
3 avocados, cubed
4 Persian cucumbers or 1 English cucumber, sliced
1 c fennel, shaved
1 c celery, sliced
1/2 red onion, thinly sliced
2-3 Scallion, thinly sliced

 

Dressing * 

1/4 c chives, chopped
Fennel fronds, chopped
1/3 c Juice of grapefruit & orange
1/2 c Olive oil
Salt, pepper

* This mixture using only the citrus juices is quite mild. If you want more punch, add a splash of balsamic vinegar.

Instructions

Cut the cores from the lettuce so the leaves can be separated and kept whole.  Wash and set aside to let dry.  (If prepped the day before, make sure they are dry, then store them with a slightly damp paper towel and place them in a container or plastic bag in the fridge.)

Segment the citrus fruits, collecting all their juices and reserving for the dressing. Shave, slice and dice up the remaining ingredients and combine them in a bowl.

Chopped and ready to go. The most important part of an assembly line, having everything prepped.

Chopped and ready to go. The most important part of an assembly line, having everything prepped.

To prepare the individual plates, place 2-3 full lettuce leaves in a bowl like shape on the plates.  Then add several pieces of grapefruit and orange to each plate.  

Lettuce bowl

Lettuce bowl

Assembly line awaiting their topping and a rain of citrus juices

Assembly line awaiting their topping and a rain of citrus juices

In a separate bowl, combine the citrus juices, oil, salt, pepper and some of the fennel fronds. Whisk together. Since this will be individually plated and not all tossed in a bowl, I recommend combining all elements minus the lettuce and the citrus and lightly dress these items, reserving some of the dressing to drizzle and finish off each plate.

Top with the sliced mixture and drizzle the remaining dressing over each salad topping with some of the fronds.  Serve immediately. 

Drizzle some dressing over top as the final touch.

Drizzle some dressing over top as the final touch.

Have I mentioned just how pleased I was serving the salad this way?  Instead of praying our guests leave room for salad at the end, it was a slam dunk that they ate up every last bite.  Truly savoring this super fresh, vitamin packed salad first.  And because it is light, they had room for the rest of the meal, too. A ploy I may just employ a bit more often. I hope you do, too.

Side note:

This salad tastes equally delish if served in one large bowl.  You can decorate this any way you like. You can toss all the ingredients together for a green and orange rainbow of color.  Or you can present it similar to the individual plates, placing all the lettuce on the bottom and focusing all the other ingredients in the middle. Any way you toss it, you and your guests will get a fresh bite of salad that will brighten more than your senses.

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