STEP BY STEP
Segmenting Citrus
Cutting perfect, jewel-like segments from citrus is so much easier than you think--especially if you use a sharp paring knife or small serrated knife. Work over a bowl to catch the juices.
Cut the ends from the fruit. Following the natural curve of the fruit, trim the peel away, down just beyond the white pith, to expose the flesh of the fruit.
Insert the blade between the membrane and pulp of each segment and cut toward the center, separating the fruit from the membrane.
After releasing the segment, wiggle the blade away from you. The segment should pop right out.
Serves 4
Use a small spoon to remove the seeds from the peeled cucumber once it has been sliced in half lengthwise.
| 1 | cup segments plus 2 tablespoons juice from 3 large navel oranges |
| 2 | celery ribs, sliced thin |
| 1 | cucumber , peeled, seeded, and cut into 1/4-inch pieces |
| 2 | tablespoons lemon juice |
| 1/3 | cup crumbled blue cheese |
| 2 | teaspoons minced shallot |
| 1 | garlic clove, minced |
| 1/4 | teaspoon salt |
| 1 | teaspoon ground black pepper |
| 4 | tablespoon extra virgin olive oil |
| 1 | (7-ounce) bag bibb or Boston lettuce mix |
| 3/4 | cup glazed walnuts |
Roughly chop orange segments and toss with celery and cucumber in medium bowl. Combine juices, cheese, shallot, garlic, salt, pepper, and oil in small jar. Mash cheese into dressing with fork, seal tightly with lid, and shake dressing to combine. Combine celery mixture with 2 tablespoons dressing. Toss lettuce mix with remaining dressing in large bowl and divide among four plates. Top lettuce with celery mixture and sprinkle with walnuts. Serve.