Citrus Season Salad
With Citrus season almost at its end, I can't get enough. This seasonal Citrus Salad has been a huge hit any time I've made it. Over the years I have used it as a fruit salad appetizer for dinner parties, a side dish when catering dinners, and even just as a light refreshing lunch for one. Simple succulent ingredients and an even more simple vinaigrette. This should be at the top of your fruit salad list.
This salad is all about eating what you love. Its fast, easy and super customizable. Choose the citrus fruits you or you and your guests would enjoy. Choose the fruit that looks the freshest wherever you are sourcing it. Here in my salad I've used some of my own favorites : Tangerine, Cara Cara orange, ruby red grapefruit, lime, and pomelo.
(For those who aren't familiar with pomelo, they are much larger than a grapefruit and have a very thick pith under the skin. Once you peel away the inedible pith you get a juicy flesh with large juice filled pulp and a sweet and mild grapefruit like taste. It's like a more mellow grapefruit, for those who don't like sour fruits this is a great fruit for you.)
If you are a salad lover and looking for more substance from lettuce greens. GO FOR IT! Add in some peppery arugula, hearty kale, or crispy romaine to give the salad more body. Looking for some more crunch? Try sprinkling toasted nuts over the top. Looking for some creaminess, a smear of plain Greek yogurt on the plate would pair perfectly. Not a fan of mint? Try a different fresh herb like basil or tarragon.
Recipes are never rules. Customize, experiment, have fun! Comment below with your own combinations, we'd love to hear them!
There are tons of ways to make and serve this Citrus Salad. I personally love the a show stopping plated salad that you eat with a fork and knife. When you slice all the ingredients thin and serve them shingled on a fancy platter, it elevates the dish just a little bit further than usual. The little bit of time you take the slice the fruit and vegetables into bite size pieces gives you a chance to pick the flavors you want to stack on your fork and try together. It gives you a chance to really think about the bursts of flavor hitting your palate and which combinations you want to go back for. It allows the dressing to lightly coat each bite, without pooling up in some spots and not others. It also allows the flaky sea salt and cracked pepper to really shine as a little bit of crunch on top. You can layer the ingredients in a rustic way like I did, or get fancier platter and shingle them in a pattern so people can serve themselves the perfect bite. Let your creativity take over.
If you aren't a fan of a salad that you have to cut up, or aren't looking for anything fancy. Feel free to supreme or chop up the ingredients and serve in a cute little cup or bowl! This recipe is even faster to put together if you don't think to much about it or spend time slicing things with a mandolin. If I am serving it as a side at dinner or making myself a quick lunch, I'll just chop it up as a chopped salad.
This super simple vinaigrette will only take you a minute to put together and really rounds out the bold flavors in the dish. Simply reserve yourself a small half of whatever citrus you are using in your salad to juice for the dressing. Or for extra 'Waste Free' credit, use the juice from your cutting board! Its inevitable that while trying to cut away the peels, this juicy fruit is going to squeeze out onto the board. So why not use that to your advantage? Catch the juice and pour that into a small bowl to reserve for the vinaigrette as you are working on the fruit. A board with cut outs along the edges to catch run off its a big help. This saves you a minute on squeezing the fruit, and also reduces waste. Win Win!
Various Citrus Fruits (peeled and sliced or supreme)
Fennel Bulb (thinly sliced)
Red Onion (thinly sliced)
Cracked Black Pepper
Flaked Sea Salt
2 Tablespoons Fresh Squeezed Citrus (reserved from board - See waste free tip)
2 Tablespoons Extra Virgin Olive Oil
1 teaspoon Red Wine Vinegar
1 teaspoon Dijon Mustard
1 teaspoon Local Honey
Squeeze citrus (see waste free tip above) and add two tablespoons to a jar or bottle.
Add oil, vinegar, mustard, and honey. Shake to combine. Set aside.
Slice red onion and fennel thin using a mandolin or very sharp knife. Set aside.
Prepare fruit by peeling off all skin and pith. Slice into rounds or desired shape.
Arrange fruit, fennel, onion, mint, and fennel fronds on a plate.
Season with fresh cracked black pepper and flaked sea salt.
Dress lightly, serve cold.
Feel free to get creative! This salad is a great base for finding your own style. Add avocado, crumbled cheese, or a light smear of yogurt into the mix. Try topping with chopped toasted nuts, pomegranate arils, or hemp seeds.