Citrus fruits are at their best during the winter months when they grow in profusion in tropical and temperate climates. Everyone will love this fresh citrus salad.
Recipe courtesy of Williams-Sonoma
- 3 large seedless oranges
- 2 blood oranges
- 1 Ruby grapefruit or other pink grapefruit
- 1/4 small red onion, very thinly sliced
- 3 tablespoons fresh orange juice
- 1 tablespoon red wine vinegar
- Salt and freshly ground pepper, to taste
- 2 tablespoons coarsely chopped fresh mint
- 6 kumquats, thinly sliced and seeds discarded
- Seeds from 1/4 pomegranate
- 1 Holding 1 orange over a small bowl, finely grate enough zest to measure 1 tsp.; set aside.
- 2 Using a sharp knife, cut a thick slice off the tops and bottoms of the oranges, blood oranges and grapefruit to expose the flesh. Working with 1 fruit at a time, place it upright on a cutting board and cut off the peel and white membrane in wide strips.
- 3 Cut the oranges and grapefruit crosswise into slices 1/4 inch thick. Cut the grapefruit slices into quarters.
- 4 Using the tip of the knife, remove any seeds and discard. Arrange the orange and grapefruit slices on a platter, overlapping the various colors. Separate the onion slices and scatter over the top.
- 5 Add the orange juice, vinegar and olive oil to the bowl containing the orange zest. Season with salt and pepper and whisk to form a vinaigrette. Drizzle the vinaigrette evenly over the citrus and onion. Sprinkle with the mint, kumquat slices and pomegranate seeds. Serve immediately.