New Years Citrus and Bitter Greens Salad

New Years Citrus and Bitter Greens Salad with Chef Paul Pearson


SOME ASSEMBLY REQUIRED

2020 has been a weighty year - but one full of resiliency and learning to make due with what we have. Instead of a heavy, indulgent meal, let’s start off 2021 with a refreshing, light salad that's bright, colorful and full of flavor to ring in the new year.

This week I got together (safely) with my friend Chef Paul Pearson of The White Hart for a little tutorial on how to assemble a gorgeous citrus salad.

Paul Pearson's New Years Citrus Salad in DBO HOME Stucco Serving Bowl

New Years Citrus And Bitter Greens Salad

WITH CHEF PAUL PEARSON


MISE EN PLACE

1. This is the time to get everything in its place. Doing this will make everything come together way more easily while building and dressing the salad.

MAIN COMPONENTS:
frisée lettuce
red endive
shaved fennel
red onion
goats gouda
pomegranate seeds
pistachio hibiscus dukkah

WINTER CITRUS:
pink grapefruit
orange
blood orange
bergamot
satsumas

Feel free to swap out anything that you don’t have or are not a fan of. For example, you could substitute toasted seeds instead of the dukkah, or shaved carrots instead of the fennel.
 

Chef Paul Pearson of White Hart Inn Citrus Salad DemoNew Years Citrus and Bitter Greens Salad with Chef Paul Pearson


CITRUS BASE

2. Start by taking your favorite DBO Home bowl or platter (I’m using the new Stucco Serving Bowl) and placing a variety of the citrus down, spreading it out so it’s evenly distributed.

Citrus Salad Assembly with Chef Paul PearsonCitrus Salad in DBO HOME artisan ceramic serving bowl

GREENS
3. Start placing the bitter greens around the platter, arranging them so things are spread out evenly. Try to build some height and landscape.

Citrus Salad Plating with Chef Paul PearsonCitrus Salad plated in DBO HOME artisan ceramic serving bowl

LAYERING
4. Start to add in the shaved vegetables and goat's Gouda.

Citrus Salad with shaved fennel plated in DBO HOME artisan ceramic serving bowlShaved Fennel Citrus Salad Chef Paul Pearson

SEASONING
5. Add your remaining citrus. Remember to lightly season the layers. I’m using maldon sea salt and freshly ground course black pepper. Again feel free to add in a flavored salt for example a chili salt or citrus salt for a extra kick if you want.

Citrus Salad Layering in DBO HOME artisan ceramic serving bowlShaved Fennel Citrus Salad with Chef Paul Pearson

TOPPINGS
6. Once you have your top layer done, add pomegranate seeds and dukkah for a crunchy topping. If you want to top off with some fresh herbs go ahead, I used chervil here but cilantro, basil or mint would all work well.

Citrus Salad toppings in DBO HOME artisan ceramic serving bowl“Crunchy


DRESSING
8. Finally take your dressing of choice. Here I'm using a very quick vinaigrette I made using the juice from the leftover citrus carcasses after cutting the segments, fermented habanero juice (you could sub in Tabasco), a touch of honey, rice wine vinegar and olive oil, plus a good pinch of salt and pepper. Dress liberally and get in all the nooks and crannies.

Chef Paul Pearson Dressing New Years Eve Citrus Salad“Citrus

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