Citrus Salad
4 portions
20mA natural blast of vitamin C that looks beautiful just about any way you plate it. This salad really shines in the late winter months when citrus is at it's best and other peak produce is drab and muted.
What you will need
2 Grapefruit
2 Oranges
3 Blood Oranges
1 Tbsp Red Wine Vinegar
1/2 tsp Sea Salt
2 Tbsp Olive Oil
1/2 bunch Fresh Thyme
1 tsp Poppy Seeds
(Nutritional facts 56 calories, 1.49 g fat, 10.87 g carbohydrates, 1.02 g protein, 0 mg cholesterol, 25 mg sodium)How to cook
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Remove the peel and pith from each piece of citrus. This can be done with a sharp knife. Remove the stem tip and it's opposite. Then carefully slice away the peel in strips or a long coil.
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You can then choose between two slicing options. I like to do a mix of both. The first option is a simple sliced round. Slice to about 1/4" from flat end to flat end, yielding neat circles.
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The second option is known as a 'supreme'. Slice carefully along the inner pith to yield pith-free wedges of citrus.
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Take any remaining citrus scraps and squeeze to extract the juice. Discarding all of that juice would be wasteful, so we extract it to add it into our simple vinaigrette.
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Place the olive oil in a large mixing bowl.
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Add the red wine vinegar.
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Add the poppy seeds.
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Pur in the citrus juice you extracted earlier.
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Pick the leaves from each sprig of thyme and add this citrus vinaigrette.
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Add the citrus chunks and mix gently.
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Gently mix in the salt to avoid breaking the fragile citrus chunks. Serve.
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