Winter Citrus Salad
Total Time:20 minutes
The winter citrus harvest is a gift of sunshine in the middle of a cold, dark winter. Just in time for your post-holiday reboot, juicy, colorful citrus of all kinds appears at your co-op to save the day. Make this tasty salad and celebrate the bounty. If you can’t find blood oranges, substitute tangerines.
- 1/4 tablespoon extra virgin olive oil
- 2 tablespoons white wine vinegar
- 2 tablespoons orange juice, freshly squeezed
- 2 tablespoons honey
- 1/2 teaspoon salt
- freshly ground black pepper
- 1 large red grapefruit
- 2 large Cara Cara or navel oranges
- 2 large blood oranges
- 1 small romaine heart, torn
- 2 cups radicchio, thinly sliced
- 1/2 cup toasted pistachios, coarsely chopped
- 1/2 cup pomegranate arils (optional)
- For the dressing, in a jar or small bowl, combine the olive oil, vinegar, orange juice, honey and salt. Add a few grinds of pepper and whisk to mix. Reserve.
- Using a sharp chef's knife, cut off the stem end and the opposite end of each piece of citrus to make a flat surface. Place on the flat, cut side and pare away the peel and pith, leaving just the flesh of the citrus exposed. Place each trimmed fruit on its side and slice thinly. Remove any seeds and reserve.
- Spread the romaine on a large platter or in individual bowls. Arrange the radicchio and citrus sections on top of the romaine, with the blood oranges on top. Sprinkle with pistachios and, if desired, pomegranate arils. Drizzle with the dressing. Serve immediately.
This bright winter citrus salad goes nicely with a hearty dish of pasta or warm bowl of soup.
170 calories, 5 g. fat, 0 mg. cholesterol, 210 mg. sodium, 30 g. carbohydrate, 6 g. fiber, 4 g. protein