Here’s a bit of springtime on a plate just when thoughts of fitting into last year’s warm weather clothes are beginning to nag at you. After having posted a few too many desserts in a row on the blog, it was time to give my waistline a breather. I was just enchanted by the array of colors when I first saw this salad on the blog, Sassy Radish. It just looks like an artist’s palette – provided the palette belongs to an artist who paints in Provence where the sun shines brightly, and colorful poppies are blossoming along fields of swaying golden grain.
Got the picture? Ok, so maybe you can’t be in Provence right now, but you can make this salad. It’s guaranteed to put a smile on your face.
Citrus Salad with Cilantro and Mint
Recipe from Sassy Radish
(You don’t have to adhere to the particular amounts of citrus fruits given in Sassy Radish’s recipe. I used more grapefruit and regular oranges and fewer blood oranges, for example. – Ciao Chow Linda)
3 blood oranges
1 cara cara orange
1 navel orange
1 pink grapefruit
pinch of flaky sea salt
1 shallot, chopped
2-3 tbsp extra virgin olive oil
1 tbsp sherry vinegar (This is more expensive than ordinary vinegar, but so worth it.- CCL)
1/2 tsp grade B maple syrup
a few squirts of fresh lime juice
1/4 tsp slivered mint
1/4 tsp slivered cilantro
1. Peel fruit making sure to remove as much pith as possible; slice into wheels. Be sure to remove the pits.
2. Layer fruit on a serving dish alternating pieces of various oranges and grapefruit to create a colorful look. Sprinkle with sea salt and garnish with the chopped shallot and slivered herbs.
3. In a cup or a small bowl, whisk together olive oil, vinegar and maple syrup. Taste to make sure the flavors are balanced and adjust seasoning, if necessary. Drizzle over the salad and serve.