Tuesday, March 4, 2014

Winter Citrus Salad

Currently burdened by a nasty headcold in the midst of an unending winter, I yearned for a big bright hit of vit-C today. Luckily, my fruit bin just happened to be bursting with citrus. Halfway through absentmindedly peeling an orange, I was suddenly moved to cut and pare and arrange ALL my fruit into something pretty and sunny and worthy of a wee blog post. It's barely a recipe, but don't discount the mood-lifting power of a plate of glistening, jewel-like cuts of orange and vermillion and pink!

I whipped up a couple tablespoons of plain yogurt, minced mint, squeezes of citrus and a little honey and drizzled the dressing over the salad as you can see in the bottom picture, but feel free to use some mint infused simple syrup or a mere squeeze of lime to add a little extra zing to your salad.

Winter Citrus Salad
Makes 2 servings

*1 grapefruit
*1 blood orange
*1 orange (or clementine)
*Sea salt
*Palmful of shelled unsalted pistachios or pepitas
*Mint leaves

Cut the fruits into slices and then using a paring knife, remove the pith and rind from the rounds. Arrange the pieces on a platter and dust with a teensy pinch of your best sea salt and scatter some pepitas around on top. Tuck some mint leaves in for garnish.

Pro-tip: zest your oranges before cutting and paring and then either use the zest immediately or freeze for another use later.

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