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Sesame-Almond Citrus Salad recipe

Sesame-Almond Citrus Salad.This delicious, nutty citrussalad is so good, you can count on being asked for the recipe.Individual salads are topped with a small, firm disk of chilled,butter-toasted sesame seeds and slivered almonds, which breakup into delightful, crunchy nuggets of nutty goodness with justa hint of browned butter flavor that pairs perfectly with sweetjuicy segments of supremed orange and the tangy sweetness ofthe rice wine vinaigrette.

Another delicious recipe from our Family-FavoriteRecipes Collection.

Recipe: Sesame-Almond CitrusSalad

Sesame-Almond Disks:1 1/2 tablespoons butter
4 tablespoons slivered blanched almonds
4 tablespoons sesame seeds
Rice Wine Vinaigrette:
2 tablespoons granulated sugar
1/2 teaspoon kosher or sea salt
1/4 teaspoon freshly ground black pepper
3 tablespoons seasoned rice vinegar
1/2 cup canola or vegetable oilSalad:4 green onions, thinly sliced on the diagonal(optional)2 large oranges or 2 pink grapefruit,supremed*
6 to 8 cups mixed salad greens

  • For the Sesame-Almond Disks: Melt thebutter n a small skillet over medium heat; add almonds and sesameseeds and cook, stirring constantly, until golden brown; removefrom heat. Divide and spoon mixture equally into 4 rounded pilesonto a plate covered with sheet of aluminum foil. Refrigerateuntil firm. (Freezing will speed the chilling process up considerably.)
  • For the Rice Wine Vinaigrette: Whisk togetherthe sugar, salt, pepper and vinegar in a small bowl that’s beenplaced atop a damp dish cloth or tea towel (to keep the bowlsteady) until sugar dissolves; slowly pour in the oil in a smallstream while rapidly whisking constantly until the ingredientshave blended and emulsified. Place in a serving cruet or bottleand refrigerate. (This dressing will keep almost indefinitely.)
  • For Salad: Divide the amount of desiredsalad greens into 4 serving bowls.
  • If using, sprinkle 1/4 of the sliced greenonions over the lettuce in each bowl.
  • Divide the supremed orange or grapefruitsegments evenly and arrange atop the lettuce in a star formation,leaving a circular space in the middle. Refrigerate until readyto serve.
  • To Serve Salads: Carefully remove eachchilled sesame-almond disk from the foil and place one in thecenter of each salad. Drizzle desired amount of vinaigrette overthe top of salads (or let your guests do their own) and serveimmediately.

    Makes 4 servings.

    *To Supreme an Orange: Using a sharp paringknife, remove the skin, pith, and outer membrane from the citrusfruit. Carefully cut each segment away from white membranes.

    Copyright Hope Pryor, please see Termsof Use. Photograph taken by Hope Pryor; property of

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