Citrus and Red Onion Salad
By Chef Rob Citto, Publix Apron's Cooking School
2 navel oranges, supreme and reserve juiced
1 bunch cilantro, picked and divided
1 shallot, diced
½ cup raspberry vinegar
1 cup grape seed oil
Kosher salt and ground white pepper
1 red onion, julienned
4 cups seasonal greens
1 pint raspberries
In a food processor add orange juice, half of the cilantro, shallot and vinegar. Turn food processor on to mix ingredients together. While food processor is running, slowly drizzle in oil. When all oil is added, season dressing to taste with salt and pepper.
In a mixing bowl combine supreme oranges, onion and remaining cilantro. Add enough dressing to coat and mix together.
Divide greens evenly on 4 plates. Add equal portions of onion mixture to greens and garnish with raspberries.