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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 Recipe for Lettuce-Free 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