roasted citrus salad with avocado…

roasted citrus avocado salad

roasted citrus avocado salad

citrus slices read for the oven

citrus slices ready for the oven

hello color my kitchen readers!

it’s been too long since i’ve posted…life gets busy and certain things fall to the wayside unfortunately.  however, i’ve been constantly testing new recipes and this one is excellent and EXTREMELY flavorful, healthy and simple—not to mention colorful!  since we are pretty much nearing the end of the citrus season, time is of the essence if you care to try the salad.

ingredients:

1 cara cara orange, two blood oranges, two lemons (preferably meyer); 1/2 small red onion; 1 cup (plus two tablespoons julienned) fresh mint leaves; 10 oz. fresh mixed greens (i prefer baby lettuces and arugula for this recipe);  olive oil; one or two ripe, but firm, avocados; salt/pepper; 1/3 cup fresh citrus juice for soaking the red onion

directions:

preheat oven to 425 degrees.  thinly slice the citrus (attempt to make them the same thickness).  toss with olive oil and salt/pepper and roast for 20-25 minutes (watch closely for possible burning…you want them charred, but not burnt).  this caramelizes the citrus and sweetens it. set roasted citrus aside to cool. meanwhile, combine thinly sliced onion and juice (with a bit of cold water) in a bowl, set aside. cut avocado into wedges.  arrange salad on platter:  greens interspersed with mint leaves, citrus slices layered around perimeter; drained onion slices on top of greens; and the “crowning” element, the wedges of avocado sprinkled with julienned mint leaves.  good olive oil/balsamic vinegar drizzled over the top when serving.

i adapted this recipe from the january 2015 issue of BON APPETIT, one of my favorite foodie magazines.  i also think it would be nice with added raw pistachios and/or toasted walnuts.  if you love citrus, as we do here in the burgeno-berman household, you will enjoy this salad.

happy spring and thank you for reading,

elena

 


cauliflower gratin with a citrus twist…

a “lighter” gratin dish with a hint of lemon…
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Recipe type: vegetarian side dish
Author: elena
Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hour 10 mins
Serves: 6
healthy “gratin” dish with a hint of citrus, dill and creamy Greek yogurt
Ingredients
  • 1 large cauliflower
  • 1/2 cup Greek yogurt (i prefer FAGE nonfat)
  • 1 medium lemon, zested and juiced
  • 2 tablespoons of finely chopped fresh dill (or mixture of thyme/dill)
  • 1 medium shallot, finely chopped
  • 1/3 cup panko breadcrumbs (plain, not seasoned)
  • 1/3 cup grated parmesan cheese (or mixture parmesan/asiago)
  • salt & pepper to taste
  • TOPPING:
  • 1 1/2 tablespoons good quality olive oil
  • 1/4 cup panko breadcrumbs
  • 1/4 cup grated parmesan (or mixture)
  • 1 teaspoon finely chopped dill (or mixture of dill/thyme)
Instructions
  1. preheat oven to 350 degrees
  2. fill large pan with salted water; bring to rapid boil
  3. thoroughly rinse and trim a large cauliflower; leaving stem intact
  4. carefully drop whole cauliflower into boiling water for parboil…5 minutes
  5. remove cauliflower; drain and cool
  6. while cauliflower is boiling/then cooling, butter or spray a gratin dish (or pie plate)
  7. in a small bowl mix yogurt, lemon zest and juice, 2 tablespoons chopped dill, diced shallot, 1/3 cup breadcrumbs, 1/3 cup parmesan (or blend), salt and pepper to taste
  8. when cauliflower is cool enough to handle, chop coarsely (including stem) into 1/2 inch pieces and place in a large bowl
  9. add yogurt/lemon/cheese/herb mixture to chopped cauliflower and mix thoroughly
  10. in a small bowl mix all topping ingredients
  11. evenly spread cauliflower mixture in gratin dish and evenly spread topping over gratin
  12. bake for approximately 45-50 minutes until golden and bubbling
  13. BROIL baked gratin for 1-2 minutes (depends on your oven) to thoroughly brown topping
  14. OPTIONAL: sprinkle broiled gratin with a bit of chopped dill or fresh thyme
Notes

there is something about the combination of lemon, dill and Greek yogurt with a small bit of parmesan cheese that transforms this humble (yet healthy) cruciferous vegetable into an aromatic and delicious side dish…try it!

a healthy gratin with citrus, greek yogurt and dill...