Citrus Salad With Mint And Red Onions
This vibrant citrus salad is not only visually stunning but also bursting with fresh flavors. With a mix of oranges, blood oranges, grapefruit, and other colorful elements, this dish brings a lively brightness to your table. Topped with a zesty orange vinaigrette and fresh mint, each bite is a refreshing burst of citrus goodness.
— Constant Cookbook
Ingredients
- 3 large seedless oranges
- 2 blood oranges
- 1 Ruby grapefruit or other pink grapefruit
- 1/4 small red onion, very thinly sliced
- 3 Tbs. fresh orange juice
- 1 Tbs. red wine vinegar
- 3 Tbs. extra-virgin olive oil
- Salt and freshly ground pepper, to taste
- 2 Tbs. coarsely chopped fresh mint
- 6 kumquats, thinly sliced and seeds discarded
- Seeds from 1/4 pomegranate
Instructions
- Holding 1 orange over a small bowl, finely grate enough zest to measure 1 tsp.; set aside.
- Using a sharp knife, cut a thick slice off the tops and bottoms of the oranges, tangerines and grapefruit to expose the flesh. Working with 1 fruit at a time, place it upright on a cutting board and cut off the peel and white membrane in wide strips. Cut the oranges and grapefruit crosswise into slices 1/4 inch (6 mm) thick. Cut the grapefruit slices into halves. Using the tip of the knife, remove any seeds and discard. Arrange the orange and grapefruit slices in a bowl or on a platter, overlapping the various colors. Separate the onion slices and scatter over the top.
- Add the orange juice, vinegar and olive oil to the bowl containing the orange zest. Season with salt and pepper and whisk to form a vinaigrette. Drizzle the vinaigrette evenly over the citrus and onion. Sprinkle with the mint leaves and serve immediately.
- Adapted from Williams Sonoma Seasonal Celebration Series, <i>Winter</i>, by Joanne Weir (Time-Life Books, 1997)
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