Citrus Salad Recipe with Lemon Poppy Seed Vinaigrette

Ingredients

For the Salad:

32 ounces of spring mix lettuce
2 each peeled and sliced or segmented tangerines, oranges, white and red grapefruits
½ thinly sliced fennel
2 thinly shaven carrots
3 thinly shaved celery stalks
¼ peeled and thinly sliced red onion
1 cup of grape tomatoes sliced in half
1 peeled, seeded and sliced avocado
1 cup of shaved parmesan cheese
optional chopped chives and basil for garnish
Kosher salt and fresh cracked pepper to taste

For the Dressing:

2 tablespoons of poppy seeds
¼ cup of white wine vinegar
juice of 1 lemon
1 tablespoon of grainy mustard
2 tablespoons of honey
½ cup of olive oil
Kosher salt and fresh cracked pepper to taste

Optional Protein:

1 pound of flank steak
1 pound of peeled and deveined jumbo shrimp
2 tablespoons of olive oil
Kosher salt and fresh cracked pepper to taste

Preparation

Salad: Combine all ingredients together in a large bowl and keep cool.

Dressing: Whisk together all ingredients until dressing has emulsified. keep cool.

Protein: Season each protein on all sides with salt and pepper.

• Heat 1 tablespoon of olive oil in 2 separate sauté pans over high heat and cook each protein in each pan.
• Cook the shrimp until it’s pink, about 3 to 4 minutes, and set aside.
• Cook the steak for 2 to 4 minutes on each side or until golden brown and a medium-rare internal temperature has been achieved. Thinly slice before serving.

Recipe created by Chef Billy Parisi