Tuna, Fennel, Avocado and Blood Orange Salad with Citrus Vinaigrette

14 03 2010
I made this salad last night as the starter course to my meal. It makes a beautiful beginning to a dinner party. I discovered that my son really loves gourmet composed salads like this and the smoked trout salad I made last week. I will have to get more creative with salads in the future. I made this dish to use up a whole bunch of blood oranges I received in my weekly delivery of organic produce. This is also yummy with smoked salmon (hot smoked not cold) instead of the tuna.

Serves 4

8 oz sushi-grade tuna

1/4 tsp olive oil

1 package of mixed lettuce like mache, frisee, and baby greens

1 fennel bulb, stemmed and sliced

4 blood oranges, pith and peel cut away and cut into segments (juices reserved)

2 navel oranges, pith and peel cut away and cut into segments (juices reserved)

1 avocado, cut into slices

Dressing:

6 tbsp extra virgin olive oil

2 tsp fresh lemon juice (preferably from Meyer lemons)

1 tbsp blood orange juice

1 tbsp orange juice

1 tbsp Champagne vinegar

1 shallot

1/4 tsp lemon zest

1/4 tsp orange zest

1/2 tsp sea salt

freshly ground black pepper

Using a grill, grill pan or broiler, heat to very high heat. Rub tuna with olive oil and sear on all sides. Remove from grill and cool.

For the dressing, combine the citrus juices, zests, vinegar and shallot. Slowly drizzle in the olive oil while constantly whisking. Add salt and pepper to taste.

Toss the lettuce with some of the dressing. Place in the middle of the plates. Toss the fennel slices with some dressing and surround the lettuce with the fennel. Top the lettuce with citrus slices and avocado. Thinly slice tuna and place on top of salad. Sprinkle with a little sea salt and drizzle some dressing over tuna. Serve.


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