Morocco, Algeria and Sicily share fame for producing some of the most tender, juicy and flavorful blood oranges. During the recent visit to Morocco, oranges showed up frequently on our dinner menu, either in a salad with greens or as a refreshing dessert. That’s the source of inspiration behind making the citrus salad with greens from Claudia Roden’s Mediterranean.
Besides blood oranges, grapefruit is one of the ingredients. All you need is one grapefruit. It pairs well with these smallish blood oranges from California at Trader Joe’s. The method is to slice off the tops of the grapefruit and orange, then cut down on the sides. Moreover, cutting the fruit vertically make it accessible to turn them into thin ribbons of orange peel. Clean up by removing the pith, the orange peels are ready to be dehydrated for your baking needs.
The salad greens could be a mix of two or three varieties, some mild, some spicy or bitter. Endive, arugula, Romaine, watercress and pea shoots are excellent choices. During the summer growing season, we’ re lucky to be able to harvest herbs (chives, parsley, cilantro, mint) fresh from the garden.
Citrus Salad with Greens | Claudia Roden
Ingredients
- 1 large grapefruit
- 2-3 small sweet blood orange
- 6 oz/ 170g baby greens
- juice of 1/2 lemon
- 1/4 cup/ 60ml extra-virgin olive oil
- salt and black pepper
- 1 good handful fresh mixed herbs, such as chives, dill and flat-leaf parsley, chopped
Instructions
Using a serrated knife, slice off the tops of the grapefruit and orange, then cut down the sides, making sure you remove the pith with the peel. Then cut the citrus into slices and arrange them on a wide platter.
Arrange the salad greens on the top and bottom of the fruits. Mix together the lemon juice and olive oil, season with salt and pepper. Pour the dressing all over the salad. Sprinkle with the herbs before serving.
Notes
Adapted from Claudia Roden's Miditerranean
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