You guys saw all the fun I had posting recipes for Fall and Autumn, it’s one of my favorite seasons for the cuisine that comes with it alone. [See Brown Butter Burrata Acorn Squash or Planemade Apple Galettes or even this Seasonal Canapé!]
So as I sat and pondered what easy recipe I can throw at you for your next flight that is simple, but has a “wow” factor in aesthetic and in taste… I kept coming back to this salad I prepared on my last flight.
Guys…. I can’t sit here….typing….and lie. I am simply not a fan of fruit in my salad.
Maybe this is the East Coaster in me whose tastebuds aren’t fully onboard with California Cuisine that flexes it’s year round seasonality by carelessly integrating fruit into every salad.
Either way, that doesn’t mean we cannot step outside the realm of our own tastebuds and recognize other people (and passengers) totally and fully enjoy fruit in their salads.
I will say this, I love the COLOR that fruit adds to a salad. Anytime you can meaningfully and intentionally add color to a dish, I’m here for it.
- Blood Orange or Grapefruit
- Mixed Greens (Melange Printanier)
- Small Burrata balls or Buffalo Mozzarella
- Citrus Olive Oil (blood orange works best!)
- Balsamic Vinegar
- Marcona Almonds (For Crunch!)
- Micro-greens and Edible Flower for garnish
- Peel blood orange and cut into slices
- Arrange spring mix lightly so as to cover the inner surface of your plate
- Delicately lay segments of blood orange on top of mixed greens
- Add an “odd” number of Burrata Balls [ 3 or 5 works best depending on salad size] with a few sprinkles Marcona Almonds
- Drizzle citrus olive oil and Balsamic Vinegar
- Garnish by lightly sprinkling micro-greens and sparsely tucking in the ends of a few edible flowers