This light, refreshing and simple salad is a perfect starter before a large main course and can be prepared ahead of time and put together just before serving.
A selection of mixed salad leaves
2 Ruby Grapefruits
3 – 4 Sweet Oranges
2 Small Avocados
To Caramelize the Orange Peel:
50 g Sugar
60 ml Water
100 ml Olive Oil
40 ml Red Wine Vinegar
1 teasp. Dijon Mustard
1 Crushed Garlic Clove
Salt and Pepper to taste
To prepare the caramelized orange peel remove the peel with a vegetable peeler, remove the white pith and cut into thin strips. Place the oranges in a bowl and put aside until later. Put the sugar and water into a saucepan, heat gently until all the sugar has dissolved. Add the orange strips and turn up the heat. Bring to the boil and leave o boil steadily for 5 minutes. Very carefully, with two forks, remove the strips and place on a rack to dry. reserve the syrup for adding to the dressing later. These caramelized strips can be prepared the day before.
Place all the dressing ingredients in a screw-topped jar and shake vigorously until well combined. Add the orange syrup which has been reserved from the orange peel. Season to taste.
To prepare the salad first wash the lettuce leaves and shake dry. Wrap in a damp tea towel and place in the fridge. Peel the grapefruits (removing the white pith). Segment the oranges and grapefruits over a bowl. Peel and slice (or cube) the avocados.
Arrange the salad leaves on plates and place the fruit segments and the avocados on the leaves. Drizzle with dressing and scatter some of the caramelized orange strips over the top.
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