Inspired by mojo sauce typically used as a marinade or condiment in Cuban cooking, this citrus dressing is incredibly versatile. Here it brightens up butterhead lettuce and avocado, but try it on fish, chicken or to marinate crunchy raw vegetables as well.


Citrus Dressing

1 each navel or cara cara orange, halved

½ each small onion, halved

½ tsp dijon mustard

½ each lime, juiced

¼ tsp ground cumin

¼ cup extra virgin olive oil

½ tsp sea salt

Butterhead and Avocado Salad

1 each butterhead lettuce

1 each avocado, medium dice

1 each jalapeno, deseeded and sliced

⅓ cup cilantro leaves

1 tsp sea salt

⅓ cup citrus dressing

1 each orange, separated into segments


Citrus Dressing:

1. Heat a lightly greased cast iron pan over medium heat.

2. Place the orange and onion halves in the pan, cut side down. Allow to develop deep char, approximately 7-9 minutes.

3. Once charred, juice one of the orange halves into a blender and discard. Add the other orange half, along with the charred onion half, mustard, lime juice, and cumin.

4. Blend on medium speed. While the motor is running, stream in the olive oil to emulsify.

5. Season with salt and reserve.

Butterhead and Avocado Salad:

1. Carefully clean and separate the leaves of the butterhead lettuce. Cut or tear the larger leaves into pieces. The smaller leaves toward the heart can stay whole.

2. In a large bowl, combine lettuce leaves, avocado, jalapeno, cilantro, and salt.

3. Gently toss with citrus dressing.

4. Transfer to a serving bowl. Top with citrus segments.