I love winter in the United States because of the bountiful selection of citrus
available. From blood oranges to honey tangerines to pomelos, it all inspires my cooking during the winter months. Here
in San Francisco we've been experiencing a cold snap for the last week, but today, even though it was chilly, the sun
was shining and the sky was brilliantly blue. It was the perfect day for a sweet/savory, composed, citrus salad.Stefania's Citrus Salad
Choose heavy fruit to ensure juiciness.
1 ruby red grapefruit (and or pomelo)
3 navel oranges
1 Meyer lemon
1 lime
1/4 of a red onion, shaved or very thinly sliced
Peel all of the fruit. Remove the white pith from the outside, then slice (across the "equator") into 1/4 inch disks. On a platter, layer the oranges and grapefruit slices and then top with layers of lemon and lime slices. Scatter onions over the top. Spoon dressing over to taste. Adjust salt and pepper. Garnish with edible flowers (optional). Serve.
For the dressing:
1/2 a large shallot very finely minced
4-5 drops of honey
2 tablespoons champagne vinegar (I like Vilux brand)
6 tablespoons best quality extra virgin olive oil
sea salt and pepper
Whisk or shake all ingredients together.
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