Mesclun Salad with Radishes, Avocado and Blood Oranges

Mesclun Salad with Radishes, Avocado and Blood Oranges Recipe

Preparation time: 15 minutes | Servings: 4

Introduction

Mesclun Salad with Radishes, Avocado, and Blood Oranges is a refreshing and vibrant salad that combines the sweetness of blood oranges with the peppery crunch of radishes and the creamy texture of avocado. Topped with a tangy vinaigrette and crumbled blue cheese, this salad is a perfect balance of flavors and textures.

History

Mesclun salad originated in Provence, France, where it was traditionally made with a mixture of young, tender salad greens. Over time, variations of the salad have been created, incorporating different fruits, vegetables, and dressings. The addition of blood oranges, radishes, avocado, and blue cheese to the classic mesclun salad adds a modern twist to this timeless dish.

Ingredients

2 small blood oranges or other oranges
1 tbsp rice vinegar
0.5 tsp dijon mustard
1 tbsp extra-virgin olive oil
0.25 tsp salt
0.25 tsp freshly ground black pepper
6 cups mesclun or mixed young salad greens
4 red radishes, trimmed and very thinly sliced
0.5 small avocado, peeled and thinly sliced
2 tbsp crumbled blue cheese

How to prepare

Working with 1 orange at a time, cut a thin slice off the top and the bottom, exposing the flesh.
Stand the orange upright and, using a sharp knife, thickly cut off the peel, following the contour of the fruit and removing all the white pith and membrane.
Holding the orange over a small bowl, carefully cut along both sides of each section to free it from the membrane.
As you work, discard any seeds and let the sections and any juice fall into the bowl.
Repeat with the second orange.
When both oranges are sectioned, squeeze the membranes into the bowl to extract all of the juice.
To make the vinaigrette, whisk together 2 tbsp of the captured blood orange juice, the vinegar, and the mustard in a small bowl.
While whisking, slowly add the olive oil in a thin stream until emulsified.
Whisk in the salt and pepper.
Reserve any remaining orange juice for another use.
In a large bowl, combine the mesclun, radishes, and orange sections.
Pour the vinaigrette over the salad and toss gently to mix well and coat evenly.
To serve, divide the salad among individual plates.
Top each portion with slices of avocado and sprinkle with the cheese.

Variations

Substitute grapefruit or tangerines for the blood oranges for a different citrus flavor.
Add toasted nuts or seeds for extra crunch and protein.
Use feta or goat cheese instead of blue cheese for a milder flavor.

Cooking Tips & Tricks

When sectioning the oranges, make sure to remove all the white pith and membrane to avoid any bitterness in the salad.

- To prevent the avocado from browning, toss it in a little lemon or lime juice before adding it to the salad.

- Crumble the blue cheese just before serving to ensure that it retains its creamy texture and bold flavor.

Serving Suggestions

This salad can be served as a light lunch or dinner on its own, or as a side dish to accompany grilled chicken or fish. Pair it with a glass of crisp white wine for a refreshing and satisfying meal.

Cooking Techniques

Emulsify the vinaigrette by slowly adding the olive oil while whisking vigorously to create a smooth and creamy dressing.

- Toss the salad gently to ensure that the delicate greens and fruits are evenly coated with the vinaigrette.

Ingredient Substitutions

Use any variety of salad greens in place of mesclun, such as arugula, spinach, or mixed baby greens.

- Substitute red onions or shallots for the radishes for a different flavor profile.

- Use any ripe avocado variety for the salad, such as Hass or Fuerte.

Make Ahead Tips

Prepare the vinaigrette and store it in an airtight container in the refrigerator for up to 3 days.

- Cut the oranges, radishes, and avocado ahead of time and store them separately in the refrigerator until ready to assemble the salad.

Presentation Ideas

Arrange the salad on a large platter and top it with the avocado slices and crumbled blue cheese for a beautiful and colorful presentation. - Garnish the salad with fresh herbs, such as parsley or chives, for a pop of color and flavor.

Pairing Recommendations

Pair this salad with a light and crisp Sauvignon Blanc or Pinot Grigio for a perfect complement to the citrusy flavors of the blood oranges.

- Serve the salad alongside grilled shrimp or salmon for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftover salad in an airtight container in the refrigerator for up to 2 days.

- Do not reheat the salad, as the delicate greens and fruits will wilt and lose their freshness.

Nutrition Information

Calories per serving

200

Carbohydrates

- Total Carbohydrates: 18g

- Dietary Fiber: 6g

- Sugars: 9g

Fats

- Total Fat: 12g

- Saturated Fat: 3g

- Trans Fat: 0g

Proteins

- Protein: 5g

Vitamins and minerals

Vitamin C: 70% DV

- Vitamin A: 30% DV

- Calcium: 10% DV

- Iron: 8% DV

Alergens

Contains dairy (blue cheese)

Summary

This Mesclun Salad with Radishes, Avocado, and Blood Oranges is a nutrient-rich dish that is high in fiber, vitamins, and minerals. It is a great source of vitamin C, vitamin A, and calcium, making it a healthy and delicious option for a light meal or side dish.

Summary

Mesclun Salad with Radishes, Avocado, and Blood Oranges is a delicious and nutritious dish that is perfect for a light and refreshing meal. With a balance of sweet, tangy, and creamy flavors, this salad is sure to be a hit at your next gathering or as a simple weeknight dinner option. Enjoy the vibrant colors and flavors of this salad for a healthy and satisfying meal.

How did I get this recipe?

The first time I saw this recipe, I was filled with excitement. Mesclun Salad with Radishes, Avocado, and Blood Oranges - it sounded like a burst of flavors and colors that would dance on my taste buds. I had come across it in a cookbook that a dear friend had gifted me, and I knew I just had to try it.

I had always been passionate about cooking, ever since I was a young girl watching my own grandmother whip up delicious meals in her cozy kitchen. She was my inspiration, my guiding light in the world of flavors and spices. And now, as I leafed through the pages of the cookbook, I couldn't wait to dive into this new culinary adventure.

As I gathered the ingredients for the salad, I couldn't help but reminisce about the different recipes I had learned over the years. Some came from my grandmother, passed down through generations of our family. Others were picked up during my travels around the world, where I had the privilege of tasting and learning about different cuisines.

But this recipe was special. It combined fresh greens with vibrant radishes, creamy avocado, and the sweet tang of blood oranges. It was a symphony of textures and flavors that promised to delight the senses. I could already imagine the crispness of the greens contrasting with the creaminess of the avocado, and the burst of citrus from the blood oranges.

As I chopped and sliced, I thought about the people who had taught me these skills. My grandmother, of course, but also my mother, who had a knack for creating simple yet delicious dishes. And then there were the chefs I had met during my travels, who had shared their secrets and techniques with me, enriching my culinary repertoire.

The salad came together beautifully, a colorful mosaic of greens, reds, and oranges. I drizzled a simple vinaigrette over it, a blend of olive oil, balsamic vinegar, and a touch of honey. The flavors melded together perfectly, each ingredient complementing the others in a harmonious balance.

As I took my first bite, I closed my eyes and savored the explosion of flavors in my mouth. The peppery bite of the radishes, the smooth creaminess of the avocado, and the sweet tang of the blood oranges - it was a taste sensation like no other. I could feel the love and passion that had gone into creating this recipe, and I was grateful for the people who had inspired me along the way.

And so, as I finished my meal, I made a mental note to share this recipe with my own grandchildren one day. To pass on the torch of culinary knowledge, just as my grandmother had done for me. Because in the end, cooking is not just about following a recipe - it's about creating memories, forging connections, and celebrating the beauty of food and family. And this Mesclun Salad with Radishes, Avocado, and Blood Oranges was a delicious reminder of that truth.