Getting Schooled #2 Citrus Salad

This didn't post on the last try so try #2.

I'll start with what I have to submit, it's kinda controlled. I've had my hand cyber-slapped a couple of times for ad-libbing. Oh I cannot publish the recipe, it's copyrighted.       PM?


I started Citrus Salad by washing my spinach.


Next up is my Mise en Place.


Peeling the citrus.


Segmenting the citrus.


Next I toasted the Pine Nuts and mixed the salad dressing.


Then I mixed it all up in a bowl, reserving one half of the chiffonade and toasted Pine Nuts.


And served the salad topped in a chilled bowl with the remaining Pine Nuts and then chiffonade.


"And then my commentary on the dish"
A wonderfully bright refreshing salad. The sweet of the orange offset by the tang of the lime. Then the hints of basil and mint were delightful with the slight crunch of the Pine Nuts.
I used Grape Seed Oil instead of olive as it has no taste, very light.

Ok, and what they didn't see!

Some tater slices and some bacon wrapped "tornadoes" slathered with Creole Mustard and bacon wrapped.


Cookin my way!


Pretty much finished. I really like the Thunderdome "Volcano" thingie. It concentrates the heat and lets you slow cook on the same grill!


And plated ...with Parmesan Cheese. Skip the Parmesan, the cirus overpowers it.


This is a really bright, light salad for the middle of Summer. I really enjoyed it. Well... the filet and taters didn't hurt either!:thumb:

Mark, fwiw, recipes, per se, cannot be copyrighted. They are considered to be lists of ingredients, and, therefore, not intellectual property.

What is copyrightable is any special text in the directions. But that, too, becomes problematical.

My solution, when using somebody else' recipe: run with it, but provide full credit to the author and source. Something like: "recipe courtesy Jane Doe, in her book, "To Toss A Salad."

That seems to satisfy everyone.

I like that you cut the citrus into supremes. People think that's a difficult task, but it's not, really. And makes such a better presentation.

All that aside, sounds like a really nice salad. Friend Wife doesn't do pine nuts (go figure!) so I would likely substitute pistachios for the added crunch factor.

Whoops! Just to put a point on it. Leaving everything else the same, under the law I have just created a new recipe. Which highlights why they're not copyrightable.

Truly lovely work Mark.

Thank you for posting your pictorial.

Have a wonderful summer.
Margaux.