Pickled Tongue & Citrus Salad
10
Dec
Dec
This unusual combination of flavors wakes up your palate.
Dressing
¼ cup red wine vinegar
1 tbsp brown mustard
3 tbsp packed brown sugar
1 tbsp ketchup
Zest of 1 orange
1 teaspoon kosher salt
¼ cup canola oil
4 pink grapefruits, segmented*
4 oranges, segmented*
¾ cup slivered almonds, toasted
6 cups mixed greens
1 lb pickled tongue, sliced into strips
1
Combine the vinegar, mustard, brown sugar, ketchup, orange zest and salt.
2
With an immersion blender running, slowly add the oil until the dressing has thickened up. If you prefer a thicker dressing, add 1 extra tablespoon of ketchup.
3
In a large bowl, combine the grapefruit, orange, almonds and mixed greens.
4
Toss salad with dressing and top with tongue slices.
CategorySalads
Ingredients
Dressing
¼ cup red wine vinegar
1 tbsp brown mustard
3 tbsp packed brown sugar
1 tbsp ketchup
Zest of 1 orange
1 teaspoon kosher salt
¼ cup canola oil
4 pink grapefruits, segmented*
4 oranges, segmented*
¾ cup slivered almonds, toasted
6 cups mixed greens
1 lb pickled tongue, sliced into strips