Citrus Salad
It is citrus season, which means farmers markets and grocery stores are plentiful with all different varieties. Inspired by a recent lunch at AOC, I recreated a version of a citrus salad at home. Easy, flavorful, and deliciously colorful, the impact of this salad on the dinner table is reason enough to make it.
RECIPE
- 2 oranges
- 2 blood oranges
- 2 grapefruits
- Note : Any citrus you find, add in. Ie Meyer lemons, kumquats etc.
- Ricotta Salata or any crumbly cheese
- Red onion, thinly sliced
- Mint
Vinaigrette
- 1 garlic clove, minced
- 1 teaspoon mustard
- 3 tablespoons champagne vinegar
- 1/2 cup good olive oil
- squeeze of fresh lemon juice
- salt and pepper
For the vinaigrette, combine garlic, mustard, champagne vinegar and lemon juice. Slowly whisk in olive oil to thicken. Season with salt and pepper.
Peel citrus and arrange on platter. Scatter the sliced onion and cheese over the top. Finish with fresh mint leaves. Pour vinaigrette over the salad and serve.
OPTION : Serve over mixed spring greens or even with slices of avocado.
