The zest of citrus fruit consists of the colorful, flavorful peel without any of the bitter white pith still attached. To remove the zest, use a vegetable peeler, then scrape off any remaining pith with a small knife.

Ingredients:

2 (3-inch) strips orange zest, very thinly sliced
¹/³ cup orange juice
4 teaspoons lemon juice
4 teaspoons lime juice
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
½ teaspoon Dijon mustard
Pinch salt
Pinch black pepper
2 cups lightly packed torn escarole or romaine lettuce
2 navel oranges, peeled and sectioned
1 carrot, grated
½ red onion, very thinly sliced

Directions:

To make dressing, combine orange zest and juice, lemon juice, lime juice, oil, vinegar, mustard, salt, and pepper in small jar with tight-fitting lid; cover and shake well.

Toss together all remaining ingredients in salad bowl. Drizzle dressing over and toss to coat evenly.