During the long and dreary winter days, one’s day can be brightened up considerably with a citrus salad. I recently came across this Sicilian-style citrus salad from David Tanis of the New York Times.
I am not too particular about the citrus fruit I add to a salad other than the fruits must be brimming in color. Mr. Tanis’s recipe features three colorful varieties of oranges, including the blood red orange, and a small grapefruit.
These bright and cheerful fruits must be God’s way of helping us cope through a long a dreary winter. Whatever the reason, this delightful citrus salad from Sicily will lift the gloom from any one.
INGREDIENTS (Yields 6 Servings)
- 3 to 4 tablespoons olive oil
- 2 tablespoons sherry vinegar or red wine vinegar
- Salt and pepper
- 2 navel oranges
- 4 blood oranges
- 2 Cara Cara oranges
- 1 small grapefruit
- 1 small red onion, very thinly sliced
- 1 small fennel bulb, very thinly sliced, enough to make 1 cup
- 2 or 3 tender inside celery stalks, thinly sliced at an angle
- Handful of olives, black oil cured type or green Castelvetrano type, pitted
- Winter salad leaves, such as radicchio or escarole, optional
Large pinch of flaky sea salt
Toss the ingredients and you are off to the races. For more great salad recipe ideas from Gourmet Living, consider the salad recipes below: