Citrus Supréme Salad



Cut both ends off the lemons. Set a lemon on one end on a cutting board, and using a paring knife, follow the curve of the lemon from top to bottom, cutting off the peel and pith. Repeat with the other lemon. Cut between the membranes, removing the segments of flesh from both lemons. Reserve extra juice from the membranes. Repeat the supréming technique with the oranges. Toss the greens with the onions and lemon segments. Lightly salt the salad ingredients, then add any reserved lemon juice and olive oil and toss again. Adjust seasoning to taste with salt and pepper.

Recipes Copyright © Cherie Mercer Twohy and Ulysses Press. All rights reserved.