Citrus & Avocado Salad with Tangy Tarragon Vinaigrette & Herbed Buttermilk Croutons
- Zest of ½ of 1 grapefruit, 1 orange, 1 tangerine, and 1 Meyer lemon
- Two Red Grapefruits
- Two White Grapefruits
- Four Oranges
- Six Tangerines (here, I chose pixies)
- 3 Meyer Lemons
- 1 regular lemon
- 4 Haas avocados
- 1 head of escarole
- 1 eight inch section of day old baguette, cut into half inch chunks
- 3 tablespoons buttermilk powder
- small handful of fresh chervil
- small handful of fresh tarragon
- 1 clove of garlic
- ¼ teaspoon sea salt
- ½ teaspoon fresh cracked black pepper
- ¼ cup of olive oil
- All of the juice from the citrus supremes
- 2 tablepoons sauvingnon blanc vinegar
- 1 sprig fresh tarragon (leaves only), finely chopped
- 1 tablespoon avocado honey
- ¼ teaspoon sea salt
- 1 small fresh shallot, very finely chopped
- ¼ cup olive oil
- This recipe is vegetarian
- Produce
- All of the juice from the citrus supremes (1)
- Chervil, fresh (1 small handful)
- Escarole (1 head)
- Garlic (1 clove)
- Grapefruits, Red (2)
- Grapefruits, White (2)
- Haas avocados (4)
- Lemon, regular (1)
- Meyer lemons (3)
- Of 1 grapefruit, Zest of (1/2)
- Oranges (4)
- Shallot, small fresh (1)
- Tangerines (6)
- Tarragon, fresh (1 small handful)
- Tarragon, fresh (1 sprig)
- Condiments
- Tablepoons sauvingnon blanc vinegar (2)
- Cooking & Baking
- Avocado honey (1 tablespoon)
- Black pepper, fresh cracked (1/2 teaspoon)
- Olive oil (1/2 cup)
- Sea salt (1/2 teaspoon)
- Bread & Baked Goods
- Eight inch section of day old baguette (1)
- Dairy
- Buttermilk, powder (3 tablespoons)
Preparation
Read recipe preparation on thetomatotart.com
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Recipe Stats
Published April 18, 2012 (10 months ago).
30 people saved this recipe.
