Recipe: Mesclun salad with radishes, avocado and blood oranges

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Recipe: Mesclun salad with radishes, avocado and blood oranges

Mesclun salad with radishes, avocado and blood oranges

Dietitian's tip: The mix of gourmet salad greens called mesclun may include oakleaf lettuce, arugula (rocket), frisee, mizuna, mache, radicchio and sorrel. Here, it's brightened with the red flesh of blood oranges.

Serves: 6


2 small blood oranges or other oranges
1 tablespoon rice vinegar
1/2 teaspoon Dijon mustard
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 cups mesclun or mixed young salad greens
4 red radishes, trimmed and very thinly sliced
1/2 small avocado, peeled and thinly sliced
2 tablespoons crumbled blue cheese


Working with 1 orange at a time, cut a thin slice off the top and the bottom, exposing the flesh. Stand the orange upright and, using a sharp knife, thickly cut off the peel, following the contour of the fruit and removing all the white pith and membrane. Holding the orange over a small bowl, carefully cut along both sides of each section to free it from the membrane. As you work, discard any seeds and let the sections and any juice fall into the bowl. Repeat with the second orange. When both oranges are sectioned, squeeze the membranes into the bowl to extract all of the juice.

To make the vinaigrette, in a small bowl, whisk together 2 tablespoons of the captured blood orange juice, the vinegar and the mustard. While whisking, slowly add the olive oil in a thin stream until emulsified. Whisk in the salt and pepper. Reserve any remaining orange juice for another use.

In a large bowl, combine the mesclun, radishes and orange sections. Pour the vinaigrette over the salad and toss gently to mix well and coat evenly.

To serve, divide the salad among individual plates. Top each portion with slices of avocado and sprinkle with the cheese.

Nutritional Analysis (per serving)

Serving size:
Calories:105Cholesterol:2 mg
Protein:3 gSodium:170 mg
Carbohydrate:14 gFiber:4 g
Total fat:5 gPotassium:
Saturated fat:1 gCalcium:
Monounsaturated fat:3 g
This recipe is one of 150 recipes collected in The New Mayo Clinic Cookbook, published by Mayo Clinic Health Information and Oxmoor House, and winner of the 2005 James Beard award.
Last Updated: 2006-08-01
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