Mesclun Salad with Radishes, Avocado and Blood Oranges

The mix of gourmet salad greens called mesclun may include oakleaf lettuce, arugula (rocket), frisee, mizuna, mache, radicchio, and sorrel.  Here it is brightened with the red flesh of blood oranges.

Serves 6

2 small blood oranges or other oranges

1 tablespoon rice vinegar

½ teaspoon Dijon mustard

1 tablespoon extra-virgin olive oil

¼ teaspoon salt

¼ teaspoon freshly ground pepper

6 cups (6 oz/185 g) mesclun or mixed young salad greens

4 red radishes, trimmed and very thinly sliced

½ small avocado, peeled and thinly sliced

2 tablespoons crumbled blue cheese

Working with 1 orange at a time, cut a thin slice off the top and bottom, exposing the flesh.  Stand the orange upright and, using a sharp knife, thickly cut off the peel, following the contour of the fruit and removing all the white pith and membrane.  Holding the orange over a small bowl, carefully cut along both sides of each section to free it from the membrane.  As you work, discard any seeds and let the sections and any juice fall in the bowl.  Repeat with the second orange.  When both oranges are sectioned, squeeze the membranes into the bowl to extract all of the juice. 

To make the vinaigrette, in a small bowl, whisk together 2 tablespoons of the captured blood orange juice, the vinegar, and the mustard.  While whisking, slowly add the olive oil in a thin stream until emulsified.  Whisk in the salt and pepper.  Reserve any remaining orange juice for another use. 

In a large bowl, combine the mesclun, radishes, and orange sections.  Pour the vinaigrette over the salad and toss gently to mix well and coat evenly.

To serve, divide the salad among individual plates.  Top each portion with slices of avocado and sprinkle with the cheese. 

Per Serving: 105 calories, 3 g protein, 14 g carbohydrates, 5 g total fat, 1 g saturated fat, 3 g monounsaturated fat, 2 mg cholesterol, 170 mg sodium, 4 g fiber. 

From The New Mayo Clinic Cookbook

Recipes by Cheryl Forberg R.D. & Maureen Callahan, R.D.

Photography by Sheri Giblin

Copyright ã 2004  Weldon Owen Inc. and Mayo Foundation.

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