Don’t Miss the Last of Winter Citrus, Hamptons Private Chef Recipe

Chef Juliana White knows the Hamptons food scene is so much more than the Summer. She should; she is an in-demand private chef in the Hamptons all year. We always appreciate her recipes and, trust me because I have eaten this dish before, the Winter Citrus Salad with Sumo Mandarins is unreal. 

Worth noting if you’re not already lucky enough to have booked a meal with Chef Juliana, she still has some availability before Memorial Day 2024!

Winter Citrus and Avocado Salad with Horseradish Vinaigrette                                                                     

Serves: 5-6

Ingredients:                                    

• 1 blood orange, supremed
• 2-3 Sumo Mandarins or tangerines, peeled and sliced 
• 2 Cara Cara oranges, peeled and sliced
• 1 avocado, sliced
• 1 shallot, sliced
• Flakey salt

• 3 tablespoons extra virgin olive oil 
• 1 tablespoon sherry vinegar
• 1⁄2 teaspoon honey
• 1⁄4 cup parsley leaves, chopped
• 1⁄4 cup fresh horseradish, grated 

Instructions:

Step 1

• Peel all citrus, and slice all but the blood orange into wheels. 
• Supreme the remaining blood orange. 
• Remove any pits, layer fruit on a serving dish, and garnish with sliced avocado and shallot.
• Sprinkle with salt

Step 2

• Whisk together olive oil, vinegar, honey, parsley, and half of the horseradish until well combined
• Taste, and adjust seasoning as needed
• Drizzle over salad                                                                                           

Step 3

• Grate more fresh horseradish over the whole salad 
• Make it look like a fresh snowfall

Notes:

If fresh horseradish is unavailable, you can substitute jarred but use 2 tbs and skip step 3 

About Chef Juliana White, @PlateinProgress

Chef Juliana White’s culinary journey started at 14, working at a family farmstand in Sagaponack, a bucolic village in the Hamptons. Folding in formal culinary education with four years working at notable New York City restaurants and six years as a traveling private chef.

Today, Chef Juliana is based in the Hamptons and New York City and remains a farmstand and fish market fixture where she creates menus based on the seasons and the local bounty for a range of clients. She offers a range of services from refrigerator stocking and weekly meal prep to unforgettable dinners and curated cocktail parties.

Discrete and accustomed to the nuances of working with her many high-profile clients, Chef Juliana lets the dish do the talking. She is driven by an authentic passion for food and is known for her delicious, non-pretentious approach to classic cuisine.

Juliana’s culinary experiences extend beyond the kitchen with her brand Plate in Progress and appearances on the BBC podcast The Food Chain and The Food Network. As a food stylist and recipe developer for brands like Moët & Chandon. As @PlateinProgress, Juliana creates compelling content, often showing a glimpse of what a day looks like as a celebrity private chef.

For Bookings and Information follow Chef Juliana @PlateinProgress on Instagram and TikTok and her website www.PlateinProgress.com.