Get into the spirit of citrus season with this recipe from Stonehill Tavern at the St. Regis Monarch Beach.
It’s citrus season. From beautiful blood oranges to Meyer lemons, our local farmers markets are flush with fresh fruits. The St. Regis Monarch Beach’s Chef Raj Dixit celebrates this season with The “OC” Salad, which is served as a starter at Michael Mina’s Stonehill Tavern. While Chef Dixit was kind enough to share the recipe, we can’t guarantee you’ll have Stonehill’s breathtaking ocean view.
The “OC” Salad
– 1 head Bibb lettuce, sliced in quarters
– 1 Hass avocado, thinly sliced
– 1 Japanese cucumber (can be substituted with an English cucumber)
– 4 French breakfast radishes, thinly sliced
– 1 Oroblanco grapefruit, segmented
– 2 blood oranges, segmented
– 4 tangerines, segmented
– 4 satsuma mandarins, segmented
– 1 pomelo, each individually sorted vesicles
– 2 tsp. chives, thinly sliced
– 1 Tbs. pickled shallots
– 2 1.25-lb. steamed Maine lobsters, sliced
– Brioche croutons, for garnish
– extra virgin olive oil
– salt (preferably fleur de sel), to taste
1. Season lobster with salt, chives and a drizzle of extra virgin olive oil.
2. Add vinaigrette (see recipe to the right) to the side of the mixing bowl and mix lettuce until evenly coated. Plate over lobster.
3. Season avocado with extra virgin olive oil and salt.
4. Garnish with Brioche croutons, citrus fruit segments, cucumber, pickled shallots, and sliced radishes.
– 2 oz. pasteurized egg yolk
– 1 tsp. grated ginger
– 2 lemons, juiced
– 1 Tbs. Dijon mustard
– 1 Tbs. French citron vinegar (found in most specialty stores)
– 2 oz. orange oil
– 2 oz. lemon oil
– 2 oz. sea salt
– white pepper, to taste
Combine all ingredients in a blender. Add the oils in a slow stream. Purée until emulsified.
Chef’s Note: “I also like to add one hard-boiled egg to the blender to thicken up the vinaigrette and make a smooth, creamy consistency.” – Chef Raj Dixit