Composed Citrus Salad

A composed salad is plated rather than tossed, which means presentation matters. Arranging orange and grapefruit segments in a fan or wheel pattern on each plate is the whole point here. The visual structure makes this feel like restaurant plating even though it comes together in under 10 minutes.

The dressing is the clever part. Teriyaki sauce brings savory depth that keeps this from being just a bowl of fruit, while fresh ginger and lemon zest add sharp aromatic lift. Honey balances the saltiness of the teriyaki without turning things cloying.

Supreme the citrus properly, meaning cut between the membranes to release segments without any white pith attached. This takes an extra minute but is a must for a composed salad. Segments with pith look sloppy and taste bitter.

Spoon the dressing over the fruit just before serving. Dressed ahead, the citrus starts to weep and the greens wilt. This is a make-the-components-ahead, assemble-last-minute kind of salad.

Chef Tips

• Use navel oranges and pink or ruby grapefruit for the best color contrast on the plate.
• Work over a bowl when supreming, catch the juice to add to the dressing for extra punch.
• Whisk the dressing hard just before spooning, the oil and teriyaki separate quickly.
• Serve immediately, this is not a make-ahead salad.

Variations

• Swap citrus for strawberries, kiwi, or pear for a different seasonal fruit salad.
• Add thin slices of red onion and crumbled goat cheese for a heartier plate.
• Top with candied pecans or toasted sliced almonds for crunch.