Citrus Salad

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)

Ingredients:
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

Preparation:

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.

Serves 4.