Monday, July 12, 2010

Citrus Salad

2 blood oranges or tangerines
1 pink grapefruit
1 navel orange
1/2 small red onion or 1 shallot, chopped
3 T extra virgin olive oil
1 T sherry vinegar
1/2 teaspoon honey
lime or lemon juice to taste
1/4 teaspoon freshly chopped tarragon or a pinch dried.

Preparing the salad:
Peel citrus, removing as much pith as possible, and slice into wheels. Remove any pits, layer fruit on a serving dish, sprinkle with salt and garnish with chopped onion.
Whisk together olive oil, vinegar, honey, lime juice and tarragon until well combined; taste, adjust seasoning as needed and drizzle over salad.

Serves 4


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