Description
Refreshing winter citrus salad brings Mediterranean sunshine to your plate, blending tangy oranges, grapefruits, and blood oranges with delicate herbs. Crisp mint and peppery arugula complement the zesty fruit, creating a light and elegant dish perfect for cold days.
Ingredients
Scale
Main Fruits:
- 2 grapefruits
- 2 oranges
- 3–4 blood oranges
Seasoning and Herbs:
- 1 teaspoon dijon mustard
- ¼ teaspoon sea salt
- 1 teaspoon chopped fresh thyme
- 1 teaspoon poppy seeds
Dressing:
- 2 tablespoons (30 milliliters) extra virgin olive oil
Instructions
- Prepare the citrus fruits by slicing off the top and bottom to create a stable base on your cutting board.
- Carefully strip away the outer peel and white pith using a sharp knife, working from top to bottom and following the natural curve of the fruit to preserve as much flesh as possible.
- Position a bowl underneath to catch any escaping juices. Using a small serrated knife, delicately separate each citrus segment by cutting along the inner membranes.
- Extract the segments completely, discarding any seeds encountered during the process. Transfer the pristine citrus pieces to a separate bowl.
- Gently press the remaining membrane to extract additional juice, which can be reserved for the dressing or enjoyed as a refreshing drink.
- In a small mixing vessel, combine a splash of citrus juice with mustard and a pinch of salt. Whisk these ingredients together thoroughly.
- Gradually introduce olive oil into the mixture, whisking continuously to create a smooth, cohesive emulsion.
- Tenderly coat the citrus segments with the prepared dressing, ensuring an even distribution of flavors.
- Arrange the dressed citrus pieces elegantly across serving dishes.
- Finish the salad by sprinkling fresh thyme leaves and a delicate scattering of poppy seeds over the top for added texture and visual appeal.
Notes
- Master the art of supreme cutting by carefully removing citrus peel and pith without losing precious fruit flesh.
- Capture every drop of sweet citrus juice while segmenting by working over a bowl to catch delicious liquid gold.
- Create a silky smooth vinaigrette by whisking citrus juice, mustard, and olive oil until perfectly emulsified.
- Handle citrus segments delicately when tossing with dressing to preserve their tender, juicy texture.
- Elevate the salad’s visual appeal and flavor complexity by sprinkling fresh thyme and poppy seeds as a final flourish.
- Maximize flavor potential by reserving extra citrus juice for drinking or future culinary adventures.
- Prep Time: 20 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 150
- Sugar: 20 g
- Sodium: 60 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg