If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Citrus is so abundant in the winter that I often serve oranges and grapefruit as part of a salad. This is an adaptation of Mark Bittman’s Citrus Salad that appeared in the NY Times a few years ago. By using a crisp apple (I used Honeycrisp), you get a nice crunchiness, and the dressing—walnut oil, rice vinegar and a little maple syrup –brings out the sweetness and tartness of the fruit. Crumbled goat or feta cheese adds a lot to this salad (but my husband doesn't like it so you won't see it in the photo.) - drbabs
For the Salad
- 1 large pink grapefruit
- 1 clementine or navel orange
- 1 blood orange
- 1 Honeycrisp apple (or other sweet crisp apple)
- 1 scallion, finely chopped
- 2 tablespoons chopped toasted walnuts (optional)
- 2 tablespoons crumbled feta or goat cheese (optional)
- kosher or flaky sea salt
For the Dressing
- 3 tablespoons fruity olive oil
- 1 tablespoon rice vinegar
- 1/2 teaspoon maple syrup
- salt and fresh ground black pepper to taste
- Peel grapefruit, Clementine and blood orange, removing as much pith as possible, and slice into wheels. Remove any pits and cut the wheels in half. Layer fruit on a serving dish, sprinkle lightly with salt. Peel and core apple, and cut into crescent-shaped slices. Arrange fruit on a platter, and sprinkle chopped scallions, walnuts and cheese (if using) over it.
- Whisk together oil, vinegar and maple syrup until emulsified. Taste and adjust as desired. Add salt and pepper to taste. Sprinkle over salad.
- This recipe was entered in the contest for Your Best Restorative Recipes
- This recipe was entered in the contest for Your Best Salad with Apples