Triple citrus caesar salad

Indulge in the zesty flavors of this refreshing Triple Citrus Caesar Salad. Tangy citrus meets crisp greens for a tantalizing culinary experience.

Ingredients:

• 1/2 red onion
• 2 large cloves garlic
• 1 large lemon
• 1 navel orange
• 1 small grapefruit (I used a Texas Ruby Red)
• 2 egg yolks
• 4 anchovies
• 1/4 cup shredded parmesan
• 1/4 cup fresh parsley
• 1/2 cup extra virgin olive oil
• 1 jalapeño - seeded and chopped
• fresh ground pepper
• 1/2 head of romaine
• 1 cup pecans (Texas ones if you can get them!)

Instructions:

1. Cut the red onion into half rings, place them in a plastic container, cover with water, and refrigerate. This will help reduce the sharpness and leave them crisp and sweet. After about 20 minutes, replace the water and return them to the fridge.
2. Roughly chop the garlic. Place it in a blender or food processor. Combine with the egg yolks, lemon zest and juice, orange zest (keep the orange for later), grapefruit zest, grapefruit juice, parmesan, anchovies, jalapeño, and parsley.
3. Start the blender and gradually pour in the olive oil while it's running. Blend for a few minutes until smooth. Transfer the dressing to a container and refrigerate - it will make more than needed for this salad unless you are serving a large portion.
4. Brown the pecans in a pan and set them aside to cool.
5. Prepare the romaine by chopping and washing. Segment the orange. Take out the onions and let them drain. Dab them dry depending on your preference for raw onions (I prefer a lot!)
6. Assemble the salad by combining romaine, oranges, and onions in a large bowl. Toss with a generous amount of dressing. Transfer to a serving bowl and serve with the toasted pecans on the side (who needs croutons with toasted nuts?) That's all!

Summary:

• Calories: 2173 kcal
• Fat: 199 g
• Protein: 41 g
• Carbs: 82 g
• Potassium: 2264 mg
• Magnesium: 256 mg