This citrus salad requires only that you overcome the notion that salads must be green; it’s a novel and wonderful antidote to sorry-looking lettuce. If you’re lucky and can find blood oranges, use them; same with the odd, supremely delicious and usually quite pricey pomelos.
Ingredients
- 2 blood oranges or tangerines
- 1 pink grapefruit
- 1 navel orange
- Salt
- ½ small red onion or 1 shallot, chopped
- 3 tablespoons extra virgin olive oil
- 1 tablespoon sherry vinegar
- ½ teaspoon honey
- Lime or lemon juice to taste
- ¼ teaspoon freshly chopped tarragon or a pinch dried
- Nutritional Information
Nutritional analysis per serving (4 servings)
182 calories; 10 grams fat; 1 gram saturated fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 4 grams dietary fiber; 16 grams sugars; 1 gram protein; 1 milligram sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Peel citrus, removing as much pith as possible, and slice into wheels. Remove any pits, layer fruit on a serving dish, sprinkle with salt and garnish with chopped onion.
- Whisk together olive oil, vinegar, honey, lime juice and tarragon until well combined; taste, adjust seasoning as needed and drizzle over salad.
10 minutes
Dining and Cooking