Florida Citrus Salad

This recipe features fresh Florida Citrus like Florida Grapefruit and Oranges. It’s topped with savoury ingredients like burrata cheese, pistachios, and easy to make pickled red onions. This vibrant and nutritious salad is a sure hit with your next dinner guests. This recipe was developed and photographed by Emilie Gaillet.

You can follow her at: @emilie_murmure

Florida Citrus Vinaigrette Ingredients

  • ⅓ cup of Florida Grapefruit Juice
  • ⅓ cup of Florida Orange Juice
  • 2 teaspoons of Florida Orange zest
  • 2 tablespoons of cider vinegar
  • 2 teaspoons of honey
  • 1 tablespoon of Dijon mustard
  • ⅓ cup of olive oil
  • 2 tablespoons of shallots
  • Sea salt and fresh pepper, to taste

In a small bowl, mix all the ingredients together until the dressing is emulsified. The ingredients may also be placed in a glass container with a hermetic lid; shake to mix well. Set aside.

Chef’s note: The vinaigrette will keep for 7 days in the refrigerator.

Salad Ingredients

  • 4 Florida Grapefruit, peeled and cut into supremes
  • 3 Florida Oranges, peeled and cut into supremes
  • 1 bunch of radishes, sliced thin and cut into sticks
  • 1/3 cup of pistachios, grilled and coarsely chopped
  • 1 cup of arugula
  • 2 tablespoons of dill, chopped
  • 8 oz of burrata
  • Sea salt and peppercorn

1. In a bowl, combine the Florida Grapefruit and Florida Orange segments, add the radish sticks, the toasted pistachios, arugula and dill. Season with salt and pepper to taste.
2. Place on a large plate, top with coarsely chopped burrata and drizzle generously with Florida citrus vinaigrette and pickled onions.

Pickled Onions Ingredients

  • 1 red onion, thinly sliced
  • ½ cup of white vinegar or cider vinegar
  • ½ cup of water 1 tablespoon of sugar
  • 1 teaspoon of salt

1.Slice a red onion thinly. Place in an airtight Mason jar.
2. In a small saucepan, combine vinegar, water, sugar and salt. Bring to a boil and pour over the sliced onion in the jar. Add a small amount of water to completely cover the onion.
3. Refrigerate for at least 2 hours before serving.

Chef’s note: Pickled onions will keep for 15 days in the fridge.