I have a few kitchen chores that I absolutely love because they’re incredibly calming. Stirring risotto is one and shelling peas another. But one of my favorite tasks is to supreme citrus fruit. To supreme an orange or other citrus means you cut the segments out and separate them from their membranes completely. It’s the nicest way to serve pieces of citrus in salad or dessert, and it’s really enjoyable to do. First, cut top and bottom off the orange so you have flat bases. Then cut the peel off the sides by running a knife down from top to bottom, following the curve of the fruit. When you have a nearly naked orange, take your paring knife and cut along the wall of a segment right where the flesh meets the membrane on both sides—a perfect wedge of orange will then be freed from its casing and tumble into a bowl, along with a good bit of juice (save this for the dressing). To make it easier, work every other segment until you’ve gone around the entire globe, and then do the rest—this helps you maintain some structure. It will take a couple of tries to get it down, but it’s oddly rewarding work. This salad will of course work with any sweet citrus, but I’m partial to blood oranges, with their crimson flesh and exotic pebbled skin. Sprinkled with ruby-toned pomegranate seeds, this salad is as striking as it is delicious.
In a small lidded jar or bottle, combine the shallot, oil, blood orange juice, and mustard. Season with salt and pepper. Seal and shake well to emulsify.
Bring a medium saucepan of salted water to a boil. Add the beans and cook until they just turn bright green and the water returns to a boil, no more than 3 minutes. Drain, run them under cold water to stop the cooking process, and cut into 1-inch pieces.
In a large bowl, combine the greens, beans, and blood orange segments. Drizzle with the dressing and toss to coat everything evenly.
To serve, sprinkle the salad with the pomegranate seeds.
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