garden


Iceberg Babies® Citrus Mint Salad

Iceberg Babies® Citrus Mint Salad

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Yield: 8 servings

 

INGREDIENTS

8 Garden Hearts® Iceberg Babies®
8 grapefruit
8 oranges
2 bundles fresh mint
1 lime, thinly sliced mint crowns
mint crowns

Dressing:
16  ounces plain yogurt
1 tablespoon fresh ginger, chopped
1/2 cup fresh mint, sliced
honey to taste

Method:

1.    Rinse Iceberg Babies® under cold water, and allow to drip-dry completely.


2.    Cut a generous slice from the bottom of the lettuce, removing about a quarter of the head.  Remove some of the inner leaves to create a bowl; chiffonade the removed leaves and set aside. 


3.    Knife-peel grapefruit and oranges to fully remove skin and pith.


4.    Cut fruit segments carefully into a mixing bowl, reserving the fruit juice.


5.    Wash mint thoroughly, remove stems, and reserve crowns for garnish.  


6.    Cut mint leaves into thin strips and reserve 1/2 cup for the dressing.


7.    Toss remaining mint with citrus segments and chill.


8.    To prepare the dressing, combine yogurt, ginger and mint; stir well. Sweeten with honey, to taste, and chill.


9.    To serve, place each Iceberg Babies® bowl on a bed of lettuce chiffonade to stabilize it on the plate.


10.    Fill the bowl with citrus segments, add some juice, and garnish with a slice of lime and a mint sprig. Serve the dressing in a small dish on the side.



Chef's comments: "A lightly refreshing salad for a poolside lunch, Iceberg Babies® provide a crisp crunch that beautifully compliments the citrus fruit."


Chef Beat Giger, CEC, AAC Chef Beat Giger, CEC, AAC 
Corporate Chef & Director of Special Events
Pebble Beach Resorts

Pebble Beach, CA

 

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