Citrus BLT Salad

My recent trip to Southern California inspired this fresh and delicious recipe.  I was able to pick grapefruit, lemons and oranges right off their trees, and I opened them up when they were still warm from the sun and very juicy. They had the right combination of sweet, tart, tangy, fresh and clean. You can definitely make this recipe all your own by adding or subtracting what you like…Enjoy this fresh and uplifting salad during these cold days of winter.

BLT (Etc.) Salad with Honey-Citrus Vinaigrette

Serves 2

1 bunch arugula, washed

1 bunch watercress, trimmed of roots and washed

1-2 grapefruits or oranges, supremed (see technique below)

1 handful cherry tomatoes, sliced in half

¼ red onion, peeled and sliced thinly with the grain

1 whole avocado, scooped out of skin and sliced

4 strips bacon lardons, (uncooked bacon sliced into ½ inch strips - reserve bacon fat

Dressing:

6 oz fresh squeezed citrus juice (any combination of grapefruit, lemon, orange, lime)

6 oz olive oil

2oz champagne or rice wine vinegar

2oz honey

2 Tbsp bacon fat (liquid form)

1 Tbsp minced shallot

½ Tsp kosher salt

In a heavy bottomed skillet, cook the bacon lardons in the oven at 350 degrees for 30 minutes or until crisp. Drain on paper towel, rest until cool, but reserve the fat in the pan for the dressing. Mix all of the salad ingredients in a large bowl. To make the dressing, put all ingredients into a clean jar with a top. Tighten the top and shake until all the ingredients are incorporated together. Pour over the salad and toss.

*You may want to leave the avocados out and add them in the end to keep them whole slices.

Chef Technique: Supreming Citrus Fruits

To supreme a citrus fruit means to create perfect segments between the citrus membranes.

1.    Trim off the top (stem end) and bottom of fruit to sit flat on a surface.

2.    Slice away the peel and pith of the fruit, following the contour of the fruit, all the way around.

3.    Hold the fruit in one hand and with your other hand slice along one side of the membrane; make a second cut on the opposite membrane crating a V releasing a citrus segment. Repeat for all segments, and then squeeze juice in to a bowl.