Southwestern Christmas Salad
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
Dressing:
2 Tbsp. fresh lemon juice
1 tsp. Dijon mustard
7 Tbsp. olive oil
1 jalapeño chile, stemmed, seeded and minced
2 tsp. chopped fresh rosemary or 1 tsp. dried, crumbled
Salad:
4 navel oranges
2 pink grapefruit
1 head red leaf lettuce or Boston lettuce
3 avocados, peeled, pitted and sliced
1/4 cup pine nuts, toasted
pomegranate seeds (optional)
1 small red onion, thinly sliced, rings separated
Instructions:
To prepare the dressing:
Combine the lemon juice and mustard in a small bowl, then gradually whisk in the oil. Mix in the minced chile and rosemary, then season with some salt and pepper. (The dressing can be made 1 day ahead of time. Cover and let the dressing stand at room temperature.)
To prepare the salad:
Cut all peel and the white pith from the oranges and grapefruit. Slice the oranges into rounds and cut the grapefruit in half lengthwise, then slice crosswise into half rounds.
Line a serving platter with some of the lettuce and arrange the orange slices in the center of the platter, overlapping slices. Arrange the grapefruit slices around the oranges, overlapping slices. (The salad can be made 4 hours ahead of time. Cover and chill.) Arrange the avocado slices around the grapefruit, overlapping slices, then top with the nuts and pomegranate seeds, if desired. Arrange the onions over all and drizzle with the dressing.
Recipe from Bon Appetit Magazine, December 1992.