Winter Citrus Salad w/ Toasted Za'atar Breadcrumbs
for the breadcrumbs
  • 2-3 tbl olive oil
  • 1 cup panko
  • 2 tbl za'atar*
  • salt
for the dressing
  • ¼ cup citrus juice - from whatever is going into the salad
  • 1 tbl white wine vinegar
  • 2 tbl dijon mustard
  • ¾ cup olive oil
  • lots of salt and pepper
the salad
  • citrus segments - my faves are blood orange and grapefruit but use anything you like
  • leafy greens - i like kale for its heartiness and arugula for its peppery bite
  1. To make the breadcrumbs: heat olive oil in a small sauté pan. Add the panko and za'atar and cook, stirring constantly until golden and fragrant. Remove from heat immediately and cool.
  2. To make the dressing: whisk together the citrus juice, mustard and vinegar. Very slowly drizzle in the olive oil, whisking constantly until all of the oil has been added and emulsified.
  3. To segment the citrus: slice both ends off of the citrus and place one of those side down on the cutting board. Starting at the top of the fruit, cut downwards through the peel and pith, following the contour of the fruit. Rotate and repeat all the way around. Then, using a small paring knife, slice along the membranes towards the center to remove each segment. Squeeze remaining juice from what is left - keep for the dressing if needed.
  4. Dress the greens and either add the citrus to the bowl or for a more elegant presentation, arrange the segments once greens are plated. Finish with breadcrumbs.
Recipe by Eat Some Wear Some at