The savory depth of XO sauce plays the perfect foil to sweet and tart citrus in this simple salad.
To minimize waste and maximize flavor, all parts of the fresh herbs in this recipe get used—the white parts of the scallions and the cilantro stems go into the dressing, while the green parts of the scallions and the cilantro leaves are used for garnish.
This salad is proof that keeping your fridge stocked with flavor-bomb condiments like XO sauce makes it easy to put together quick but exciting dishes.. You've eaten it straight from the jar, and you've put it on rice and noodles. But now you want to switch things up and expand your XO-pairing horizons, without creating a lot more work for yourself in the kitchen. After all, you've already done the hard part: making the XO.
Enter this end-of-season citrus salad. As winter winds down and spring produce starts to appear in markets, we're quick to move on to the next green thing, often overlooking the abundance of amazing citrus that's still in season. Don't do that! Nothing goes better with the arrival of warmer weather than a bright, juicy citrus salad. Here, I pair an assortment of sweet and tart citrus with the deep, savory seafood notes of XO.
Pops of spicy, meaty XO are balanced by juicy bites of fruit and a simple Meyer lemon dressing spiked with minced scallion whites, cilantro stems, and fresh Thai chili. A scattering of fresh herbs and roasted peanuts rounds out the salad, for a killer dish that comes together in less than 15 minutes.
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