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
large pink grapefruit
clementine or navel orange
Honeycrisp apple (or other sweet crisp apple)
scallion, finely chopped
chopped toasted walnuts (optional)
crumbled feta or goat cheese (optional)
kosher or flaky sea salt
For the Dressing
fruity olive oil
salt and fresh ground black pepper to taste
In This Recipe
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.