A colorful and juicy combination, this recipe shows the versatility of the fruit salad. Citrus is plentiful and readily available even during winter. Its fresh vibrancy infuses this recipe. The jewel-like quality of citrus makes for a beautiful and surprising start to dinner. Try stacking the wheels of citrus for an appealing presentation. Many citrus salads are served on a bed of mixed salad greens and can include fennel, avocado, briny olives, or salty cheese. This salad also could be served as a fresh, palate-cleansing dessert.
Recipe Servings: 4
Prep Time
15 minutes
Cook Time
Total Time
15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 blood oranges or tangerines
- 1 pink grapefruit
- 1 navel orange
- Salt, to taste
- ½ small red onion or 1 shallot, chopped
- 3 Tbsp extra virgin olive oil
- 1 Tbsp sherry vinegar
- ½ tsp honey
- Lime or lemon juice, to taste
- ¼ tsp freshly chopped tarragon or a pinch dried
Directions
- Peel citrus and remove as much pith as possible.
- Slice fruit into wheels, removing any pits.
- Layer citrus on a serving dish. Sprinkle with salt and chopped onion.
- Whisk together olive oil, vinegar, honey, lime juice, and tarragon in a small bowl. Combine well.
- Taste and adjust seasoning, if necessary.
- Drizzle over salad and serve.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.