Recipe provided by Austin Personal Chef: Carlos CruscoIngredients
1 Navel Orange – supremes and half of the juice
1 Ruby Red Grapefruit – supremes and half of the juice
1 Lime – juice only
6-7 tablespoons extra-virgin olive oil
1 small Jicama – peeled, cut into thinly sliced matchsticks
1 Avocado – quartered lengthwise and thinly sliced
1/2 cup Feta cheese – crumbled
1-2 stems fresh Mint
Coarse Salt & Fresh Ground Pepper
Directions
Using a sharp knife, peel the citrus removing all of the bitter white pith. Working over a small bowl, cut in between the membranes (i.e. skin) to release the sections into a bowl. Squeeze the membranes over the bowl to extract half of the juice and add all the lime juice.
Whisk in the EVOO; season with salt and pepper. Add the jicama and let stand for 15 minutes in the fridge.
When ready to plate, remove the jicama from the vinaigrette and place into a separate bowl. Whisk the vinaigrette again to emulsify and add any extra olive if needed. Taste and adjust seasoning.
To serve, place the jicama on the plate as a bed for the rest of the ingredients. Now place the orange and grapefruit sections as well as the avocado all over the plate. Add the mint leaves around as well.
Sprinkle the crumbled Feta and drizzle the citrus vinaigrette all over the salad. Season with salt/pepper. Enjoy!
