Mixed Citrus Salad with Escarole and Blue Cheese Vinaigrette


This citrus salad is perfect for Shavuot. I saw it in Sunset magazine and edited it a bit. It has the zesty citrus fruit, the crunch from the mixed greens, and a creamy blue cheese vinaigrette dressing. Don’t be afraid of trying the blue cheese vinaigrette; it’s milder when mixed in.

1/2 red onion, sliced thin and cut in 1/2
1 grapefruit
1 orange
2 mandarin oranges (1 small can, drained if you prefer)
1 ounce blue cheese
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
½ teaspoon salt
¼ teaspoon pepper
4 cups torn escarole leaves or any green lettuce like romaine or red leaf
1/4 c fresh chervil or Italian parsley

Slice off top and bottom of grapefruit, then stand it upright. Following the contour of the fruit, slice off the peel & white pith in thick strips. Holding the fruit over a bowl, cut along each side of the membranes between the sections, letting each section of fruit and any juices drop into the bowl. Cut each section in 1/2 crosswise. Repeat with oranges and mandarins, then set citrus aside.

Put cheese in bottom of a large salad bowl and add olive oil. With a fork, mash the cheese into the oil till well blended. Stir in the vinegar, salt and pepper. Add escarole or greens and gently mix to coat evenly. Add all the citrus and their juices, red onion, minced chervil or parsley and mix to coat evenly. Serve immediately.

Still hungry? Try another great kosher salad recipe for Shavuot.

4 thoughts on “Mixed Citrus Salad with Escarole and Blue Cheese Vinaigrette

  1. Pingback: Mozzarella and Strawberry Romaine Salad | The Recipe Box

  2. This is s great salad…I’ve made it many times. But you stole it from a Williams-Sonoma cookbook. Not cool to try to pass it off as your own recipe.

    • This recipe is a version of one from Sunset magazine, I did not see the version from Williams Sonoma