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
Ingredients
- For the Salad
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1
large pink grapefruit
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1
clementine or navel orange
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1
blood orange
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1
Honeycrisp apple (or other sweet crisp apple)
-
1
scallion, finely chopped
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2 tablespoons
chopped toasted walnuts (optional)
-
2 tablespoons
crumbled feta or goat cheese (optional)
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kosher or flaky sea salt
- For the Dressing
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3 tablespoons
fruity olive oil
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1 tablespoon
rice vinegar
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1/2 teaspoon
maple syrup
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salt and fresh ground black pepper to taste
Directions
-
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.
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