Winter Citrus Salad With Shrimp,Goat Cheese And Beets

It seems everywhere I turn in the blogosphere, or in the world of printed media, there is yet another recipe for a citrus salad.  If it's January/February in the world of food, it is citrus.  Nothing else is as exciting as oranges, pomelos or grapefruit, or variations thereof.  No more soups...that is so January.   So here's Lindaraxa's take, and that's just because she found herself cleaning her refrigerator in the middle of a major ice storm, and a citrus salad in February is de rigeur.

I don't know about you, but I have this wonderful can opener, made by a German company, that opens a can and pretty much seal it at the same time.  Things stay fresher that way and, right now, I find myself with lots of sealed cans in the refrigerator that have to be dealt with... like mandarin oranges, Le Seur peas and beets.

It is freezing today, this is Georgia, and we have already two inches of snow on the ground where I live.  Nobody is going to work, and that includes my daughter.  Lunchtime is approaching and I want to make something special, for lunch, on a snowy day, for my daughter.   So here's killing two birds with one stone:

Citrus Salad With Shrimp, Goat Cheese And Beets

Lunch For Two

Ingredients:

1  large navel orange, mandarin or  tangelo
2 hard boiled eggs
6 steamed shrimp
8 black imported (kalamata) black olives, pitted

Vinaigrette

½ teaspoon finely minced garlic
2 tablespoon red wine vinegar
6 tablespoons extra virgin olive oil
Sea salt and freshly ground black pepper to taste
1 heaping teaspoon freshly chopped fresh cilantro, or more

1 head, or more, Butter Lettuce
Thin slices of red onion
Pickled sliced red beets
1/2 cup goat cheese
thinly sliced red pepper
chick peas (optional)

Directions:

Trim off the ends of the orange, mandarin or tangelo. Peel them, then cut into quarter inch slices and put them in a mixing bowl. Add the olives and steamed shrimp.

To make the vinaigrette, place the garlic, vinegar and oil, chopped cilantro, salt and pepper in a small jar with a tight lid and shake well. Pour half the vinaigrette over the oranges, shrimp and olives and toss well.

In a big salad bowl, break the lettuce leaves in medium bites, add the red onion, beets, sliced red peppers and chick peas (if using) and toss well.  Add the shrimp, orange mix, the additional vinaigrette and toss again.  Correct for seasonings and dressing.  Sprinkle the goat cheese and the hard boiled eggs.

 Easily doubled or tripled. For a more formal lunch, add a hot soup to begin with and a crusty baguette.

Photos and recipe Lindaraxa