Have I mentioned how grateful I am for citrus fruits this time of year? Their bright, clean flavors and colors are just the proper antidote to the lack of color to our days lately.
There is no logical reason to be craving salads at the moment. We had a foot of snow over the past 24 hours with another foot forecast for tonight. Today’s high temp was 4 degrees, and as we speak it is working its way back below zero, where evidently it has decided is the place to be. Perhaps my appetite has taken control and decided that brightness and crispness are what will cheer things up. I’m not going to fight it.
This salad is all about tender-crisp textures, sweet-tart-spicy flavors, and lovely colors. I’d say I love it, but I suspect you’ve figured that out.
P.S. What to do with leftovers? I added some shredded cabbage and diced red onion to the salad, squeezed in some more lime juice as well as the juice of half an orange. I tucked it into tacos and topped them off with slender slices of ahi. Fabulous lunch!
FOR THE MARINADE
2 – 4 ounce ahi steaks
Sea or kosher salt
Juice of 1 lime
2 ounces corn oil
4 cloves garlic, smashed & peeled
Red pepper flakes
FOR THE SALAD
2 pomellos, peeled, suprême
2 tomatillos, 1/4” dice
2 mini red or orange sweet peppers, 1/4” slices
1 small jicama, peeled, 1/4” dice
4 scallions, green & white parts, 1/4” slices
1/2 jalapeño, very small dice
FOR THE DRESSING
Juice of 1 orange
1 tablespoon Cholula
1 teaspoon sea or kosher salt
1/2 cup corn oil
2 wedges of lime
- Sprinkle both sides of the ahi steaks with salt. Stir together marinade ingredients in a shallow, flat-bottomed dish. Place steaks in marinade. Turn every few minutes while you prepare the salad and dressing. After you suprême the pomello, squeeze the remaining juice from the membranes into the marinade.
- There is an easy explanation (well, I think so anyway) of how to suprême any citrus fruit in the Jan. 13 post, Luck Times 3.
- Toss together the pomellos, tomatillos, sweet peppers, jicama, scallions, and jalapeñno.
- To make the dressing, whisk together the orange juice, Cholula, and salt until the salt has dissolved. Add the corn oil and whisk to blend. Pour over the salad ingredients and toss to distribute. The jicama will absorb the flavors while you sear the ahi.
- Heat a ridged grill pan or skillet over medium-high heat. Film with some corn oil. Lift the ahi from the marinade and set in the hot pan. Let sear to a good caramelization on one side (gently lift a corner and peek), then carefully turn and do the same to the other side. All together, it should take less than 5 minutes to sear both sides.
- Remove ahi to a cutting board. Let sit while you distribute salad between plates. Cut ahi into 1/2” thick slices and arrange over the salads. Spoon up some of the wonderful dressing and drizzle over. Serve with a wedge of lime.