Citrus Salad

This week, I’m keeping things short and sweet, and tangy and bright. We experimented with this salad this past Thanksgiving because we wanted a light salad to balance the hearty, savory, and sweet components of the entire menu. Plus, we didn’t want to do a traditional romain or iceberg salad; we can do that any day, really. Holidays call for a little some special, right?

This refreshing citrus salad will brighten any meal. Serve it on the side or as a dessert. Or, use it as a palate cleanser between courses if you’re serving a more elaborate dinner menu. It’s versatile, and will taste great year-round. We hope you enjoy it as much as we do!

Ingredients
salad
1 red grapefruit
1 navel orange
1/2 C of halved, thin slices of a Granny Smith apple
1/2 C thin fennel slices, halved
1/4 C walnut pieces
1 tsp chiffonade of mint (optional garnish)

dressing
1 tsp raw honey
1 Tbsp extra virgin olive oil
1/4 tsp coarse salt

Method

Using a sharp paring knife, cut the skin and white pith from the grapefruit and orange.

Then, cut between the membranes of each to release sections of the fruit. Place them in a large bowl.

Hand squeeze the membranes over a small bowl to extract the juice. You should get about 1/4 C of juice from the grapefruit and orange. Warm the honey to liquid form if necessary; then whisk into citrus juices. Stir in olive oil and salt.

Add the apple and fennel slices to the large bowl of citrus fruit and toss gently with your hands.

Pour over the dressing and mix gently.

Finally, add the walnut pieces and toss lightly. For a more a slight different, palate cleansing brightness, you can garnish each serving with a small chiffonade of mint.

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Citrus Salad

Servings: 2-4
Time: 30 minutes
Difficulty: easy
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dressing
1 tsp raw honey
1 Tbsp extra virgin olive oil
1/4 tsp coarse salt

Method

1. Using a sharp paring knife, cut the skin and white pith from the grapefruit and orange.

2. Then, cut between the membranes of each to release sections of the fruit. Place them in a large bowl.

3. Hand squeeze the membranes over a small bowl to extract the juice. You should get about 1/4 C of juice from the grapefruit and orange. Warm the honey to liquid form if necessary; then whisk into citrus juices. Stir in olive oil and salt.

4. Add the apple and fennel slices to the large bowl of citrus fruit and toss gently with your hands.

5. Pour over the dressing and mix gently.

6. Finally, add the walnut pieces and toss lightly. For a more a slight different, palate cleansing brightness, you can garnish each serving with a small chiffonade of mint.