Winter Citrus Salad
Ever since I saw the mouthwatering cover photo of this beautiful recipe book, The Jewelled Kitchen, I’ve been impatiently waiting for the blood orange season to create a gorgeous citrus salad of my own. Now this salad barely requires a recipe, having so few ingredients, but I hope it will give you some inspiration for creating fresh, seasonal and virus-fighting vitamin-C packed salads! After spending January eating these salted caramel chocolate tarts, too many chocolate truffles and gratin dauphinois (recipe coming soon!), it was time for us to get on the January healthy eating bandwagon (even if it is just for the last days of January). I find some dishes incredibly difficult to style and photograph, while I’m inspired to create others just because I think they would look delicious. And sometimes luck is on my side and a dish that looks (hopefully) wonderful, also happens to hit the spot – and this is one of them! This combination of juicy citrus – from super sweet clementines to tart grapefruit – with liquorice scented fennel, topped with salty pistachios in balsamic glaze is refreshing, seasonal and light!
- 2 clementines, peeled and sliced
- ½ grapefruit, peeled and sliced
- 1 blood orange, peeled and sliced
- 1 orange, peeled and sliced
- pistachios, shelled, 30g
- maple syrup, ½ tbsp
- balsamic vinegar, ½ tbsp
- 1 fennel, thinly sliced
- poppy seeds, ½ tsp
- Without peeling them, cut all the citrus fruit across the segments in 0.5cm thick slices; then, cut the rind away on each slice, making a geometric shape.
- Chop the pistachios coarsely.
- Shave the fennel very thinly (a mandolin is the best tool for this, but watch your fingers!).
- In a small bowl, mix together the maple syrup and balsamic vinegar.
- Place the citrus first on a plate, then top it with the fennel and pistachios. Lightly drizzle with the dressing, and it's done!
We hope you enjoy our recipe! P.S.: the oranges looked so beautiful we had to show them some more: