Butter Lettuce, Pomelo and Cara Cara Salad with Olives and Citrus Vinaigrette

Ingredients

The Salad

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  1 small head butter lettuce, torn into medium pieces
  
• 
  
  1 pomelo, peeled and cut into suprêmes (See note below about reserving some juice.)
  
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  1 Cara Cara orange, peeled and cut into suprêmes
  
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  8-10 Picholine or Castelvetrano olives (or use both kinds)
  
• 
  
  8 – 10 Marcona almonds (or any roasted whole almonds)
  

The Dressing

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  2 teaspoons white wine vinegar
  
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  1 teaspoon lime juice
  
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  1 teaspoon Meyer lemon juice
  
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  1 tablespoon pomelo juice (See note below.)
  
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  1 teaspoon grated zest of a Meyer lemon
  
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  1 teaspoon grated zest of a pomelo
  
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  1 tiny pinch of ground coriander (or, for a completely different take, finely crushed star anise)
  
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  1 tiny pinch of salt, plus more, to taste, if desired
  
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  A few drops of honey (or more to taste, depending on the tartness of your pomelo)
  
• 
  
  1/2 teaspoon Dijon mustard
  
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  2 – 3 tablespoons olive oil, to taste
  
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  Black or white peppercorns
  

Directions

1. Mix all of the ingredients for the dressing except the olive oil in a jar; stir well and allow it to sit for at least an hour.
2. Strain, if you’re so inclined. Otherwise, add the olive oil and shake well for about thirty seconds.
3. Toss the lettuce in about 2 tablespoons of the dressing. If that’s not enough, add a bit more and toss again. Test for salt and correct.
4. Arrange the lettuce on a plate, then arrange the other ingredients. Drizzle on more dressing if desired. Grind on some black or white pepper.
5. Enjoy!! ;o)
6. N.B. To get the pomelo juice you need for this, simply use a strainer that’s larger than your fist, through which you squeeze hard with your hand what’s left after cutting away the suprêmes. ;o)