Dec 12 Citrus Sprout Salad with Poppy Seed Vinaigrette

Ingredients

• 6 cups (1.5 L) baby romaine leaves
• 1 each, navel orange, blood orange,
• mandarin orange, tangerine
• 1/2 cup (125 mL) juice from
• the fruit
• 1 ruby grapefruit
• 1/2 red onion, thinly sliced
• 1/2 cup (125 mL) whole toasted
• almonds, coarsely chopped
• 1 cup (250 mL) bean sprouts

• Poppy Seed Vinaigrette:

  • Pinch of salt
  • 1/2 cup (125 mL) citrus juice
  • 1 tbsp (15 mL) raspberry vinegar
  • 1/2 cup (125 mL) extra virgin
  • olive oil
  • 1 tsp (5 mL) honey
  • 1 tsp (5 mL) cayenne
  • 2 tsp (10 mL) poppy seeds
  • Fresh ground pepper

Directions

Peel, pith and section fruit. Arrange on bed of baby romaine and red onion. Sprinkle with almonds. Top with sprouts.

Poppy Seed Vinaigrette:
Whisk salt with citrus juice and vinegar. Slowly add olive oil. Stir in honey, cayenne and poppy seeds.

To Assemble:
Just before serving, pour dressing on salad and toss lightly. Add a grind of pepper to finish.

Serves 4

Credit: Laurie Hoogstraten