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Citrus Salad

Here’s a bit of springtime on a plate just when thoughts of fitting into last year’s warm weather clothes are beginning to nag at you. After having posted a few too many desserts in a row on the blog, it was time to give my waistline a breather. I was just enchanted by the array of colors when I first saw this salad on the blog, Sassy Radish. It just looks like an artist’s palette – provided the palette belongs to an artist who paints in Provence where the sun shines brightly, and colorful poppies are blossoming along fields of swaying golden grain. Got the picture? Ok, so maybe you can’t be in Provence right now, but you can make this salad. It’s guaranteed to put a smile on your face. Feb. 2010 364  Citrus Salad with Cilantro and Mint Recipe from Sassy Radish Printable Recipe Here (You don’t have to adhere to the particular amounts of citrus fruits given in Sassy Radish’s recipe. I used more grapefruit and regular oranges and fewer blood oranges, for example. – Ciao Chow Linda) Ingredients:
3 blood oranges
1 cara cara orange
1 navel orange
1 pink grapefruit
pinch of flaky sea salt
1 shallot, chopped 2-3 tbsp extra virgin olive oil
1 tbsp sherry vinegar (This is more expensive than ordinary vinegar, but so worth it.- CCL)
1/2 tsp grade B maple syrup
a few squirts of fresh lime juice 1/4 tsp slivered mint
1/4 tsp slivered cilantro Preparation: 1. Peel fruit making sure to remove as much pith as possible; slice into wheels. Be sure to remove the pits. 2. Layer fruit on a serving dish alternating pieces of various oranges and grapefruit to create a colorful look. Sprinkle with sea salt and garnish with the chopped shallot and slivered herbs. 3. In a cup or a small bowl, whisk together olive oil, vinegar and maple syrup. Taste to make sure the flavors are balanced and adjust seasoning, if necessary. Drizzle over the salad and serve. Serves 4.

This Post Has 31 Comments
  1. This will be beautiful on my Easter buffet table, Linda. Those blood oranges make all the colors pop. I'm trying to add more light dishes to our diets too. Summertime…bathing suits…ugh!

  2. I just walked by some cara cara oranges the other day and wondered what they tasted like. You making me think spring is very close now. Your citrus salad screams healthy and light and looks beautiful to boot!

  3. I love this salad and make variations. The maple syrup in the dressing would be a sweet, soothing complement to the tart citrus. And it did make me smile – it is a platter of spring smiles.

  4. This is gorgeous and yes, timely, as I pull out my very skinny summer shorts and make my pledge to wear them again! I love the way the circles of citrus shine, and the warm colors are a balm. Thanks for this.

  5. A beautiful salad that is just the thing for this Florida girl. And, luckily, my neighbors and I have all the ingredients needed for this dish in our gardens right now. Many thanks for this lovely recipe.

  6. I love these types of citrus salads. Only started playing with them last year but they've been a refreshing hit around here. Thanks for this variation. Very pretty presentation.

  7. I was just eyeing blood oranges in the store the other day; now I will have to get some. The mint is just starting to pop through the ice and mud outside so that will be ready. I like thin slices of red onion with citrus as well. Your plate looks beautiful, Linda. A feast for the eyes – and soul!

  8. the dressing made me think of a variation, my "house" dressing, which I would like to share.

    2T apple cider vinegar
    2T maple syrup
    2t Dijon
    approx 2twalnut oil
    approx 1/2 t salt
    1/4 t cayenne pepper (to taste)

    We use this daily

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