One of the Central Market’s signature recipes is spinach salad with citrus vinaigrette. Make it as is for most of the year; the greens in the salad are from spinach, and the citrus in the vinaigrette and the salad come from ruby red grapefruit. Yum!
But grapefruit is a no-no when detoxing, and spinach is not one of the many dark leafy greens that are must haves when detoxing. So here is my detox friendly version of Central Market’s salad:
6 tangerines or clementines
2 lemons
2 limes
1 garlic clove, minced
1 shallot, minced
1/3 c champagne vinegar
1-1/2 c extra virgin olive oil
salt and pepper
1 bunch beet greens or 6 to 8 ounces baby beet greens
6 tangerines or clementines, peeled and sectioned
4 oz ricotta salata cheese
1/2 c toasted walnut halves
For the vinaigrette: Juice the 6 tangerines or clementines. Grate the zest of 1 lemon and 1 lime. Juice both the zested and the remaining lemons and limes. Combine all the juice in a bowl along with the garlic, shallots, vinegar and oils. Whisk together thoroughly and season to taste with salt and pepper.
For the salad: Peel and section the tangerines or clementines. Place the washed greens in a bowl with the citrus sections and walnuts. Toss with 1/2 c of the vinaigrette. Add more dressing if desired. Arrange the salad on serving plates, being sure that each gets a few citrus segments and walnuts. Sprinkle each salad with crumbled ricotta salata and serve immediately. Serves 8.
