Citrus Salad

Fresh oranges and shallots in a light vinaigrette.

Inspired by Mark Bittman.

Citrus Salad

Cook Time 30 mins
Total Time 30 mins
Servings 1 (each preparation makes 4 cups)


Ingredients by volume:

  • 5 orange (preferably a variety of types - a couple each of cara cara, blood, and navel; tangerines/grapefruit also work.)
  • 1 shallot (small)
  • 3 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp lime juice
  • .5 tsp agave
  • .25 tsp salt
  • 1 pinch dried tarragon

Ingredients by weight:

  • 1200 g orange
  • 60 g shallot
  • 40 g olive oil
  • 15 g red wine vinegar
  • 6 g lime juice
  • 3.4 g agave
  • 1.5 g salt
  • .01 g dried tarragon (easier to measure as a pinch than by weighing)


  • Slices the oranges: remove the rind by slicing the ends off the orange, then slicing the rind off in segments. Cut the peeled fruit in quarters lengthwise, then slice approximately 1/4 of an inch thick.
  • Slice the shallots: peel the shallots, and slice into thin crescents, approximately 1/8 of an inch thick. Combine the sliced oranges and shallots.
  • Make the dressing: in a separate bowl combine the olive oil, red wine vinegar, lime juice, agave, salt, and tarragon. Whisk until emulsified, then drizzle over salad.