Monday, January 5, 2015

Winter Citrus Salad

This salad is inspired by my many winters spent in California. The citrus fruits there are excellent this time of year but in truth they are the world over and that makes this salad very transferable. The sharp bright flavor of the grapefruit and orange is a welcome contrast to many of the heavier dishes of the season. 
The avocado and the roasted garlic in the dressing are grounding and lend earthiness to the dish. It would not be amiss on the table alongside smoked salmon, cream cheese and a dark rye bread. It also pairs quite nicely with fizzy prosecco. 

I quick pickle red onion often and usually have some on hand. It keeps well in the fridge for a few days. It is a more mellow accompaniment to salads or on top of chili. One small red onion makes quite a lot. Add a few ice cubes to a bowl, a heaping tablespoon of red wine vinegar, good pinch of salt, a couple of tablespoons of sugar and cold water. Swish ingredients together, add thinly sliced onion, I run mine over the mandolin and let is sit for at least 2 hours before using. Leftovers can be stored with some of the liquid in a jar in the fridge.  

Winter Citrus Salad
serves 4

1 large orange
1 large of each red, white and pink grapefruits
2 ripe Hass avocados or 1 larger one.
1 heaping table spoon of pickled red onion slices

For the dressing:
juice of one lime
2 tsp honey
1 medium sized clove of roasted garlic, smashed.
1/2 tsp salt
scant pinch of red chili pepper
1/8 cup of olive oil

To make the dressing
Combine the lime juice, honey, garlic, salt and chili. Stir to combine until the garlic is mostly mixed through. Then slowly whisk in the olive until emulsified.

To prepare the salad
cut the top and bottom of the orange and grapefruits to just expose the flesh. Standing each on end, moving the knife in a vertical direction, cut away the skin and pith until only the flesh is left on the fruit. Then turn each on its side and cut into 1/4 thick round slices.
Next slice the avocado in half an remove the pit, then cut into 1/4 thick slices and remove the skin.

Arrange the grapefruit & orange slices on a plater alternating with some of the avocado slices. Top with a few of the pickled red onion slices and pour over the dressing, serve immediately.

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