Citrus Salad with Mint and Red Onions
This easy salad is perfect for winter and spring celebrations, adding a pop of color and bright aroma to the brunch table Infinitely adaptable, it can be made with whichever citrus fruits look best at the market, from deep-red blood oranges to pale yellow oroblancos, a sweet cross between a grapefruit and pomelo.
Ingredients
- 3 navel oranges
- 4 tangerines
- 1 Ruby grapefruit or other pink grapefruit
- 1/4 small red onion, very thinly sliced
- 3 Tbs. fresh orange juice
- 1 Tbs. red wine vinegar
- 3 Tbs. extra-virgin olive oil
- Leaves from 4 fresh mint springs
- Kosher salt and freshly ground pepper
Directions
Holding 1 orange over a small bowl, finely grate enough zest to measure 1 tsp.; set aside.
Using a sharp knife, cut a thick slice off the tops and bottoms of the oranges, tangerines and grapefruit to expose the flesh. Working with 1 fruit at a time, place it upright on a cutting board and cut off the peel and white membrane in wide strips. Cut the oranges and grapefruit crosswise into slices 1/4 inch (6 mm) thick. Cut the grapefruit slices into halves. Using the tip of the knife, remove any seeds and discard. Arrange the orange and grapefruit slices in a bowl or on a platter, overlapping the various colors. Separate the onion slices and scatter over the top.
Add the orange juice, vinegar and olive oil to the bowl containing the orange zest. Season with salt and pepper and whisk to form a vinaigrette. Drizzle the vinaigrette evenly over the citrus and onion. Sprinkle with the mint leaves and serve immediately.
Adapted from Williams Sonoma Seasonal Celebration Series, Winter, by Joanne Weir (Time-Life Books, 1997)
Serves 6.