When was the last time you had an extraordinary winter citrus salad?
Never?! Then let us introduce you to the salad equivalent of a sunny May morning. (Sure, the days are getting a little longer by the week, but when it’s gloomy out, it can be hard to feel it. )
This citrus-saturated beauty is a very necessary hit of vitamins and everything else you need right now. Pair it with roast lamb, cheesy enchiladas in salsa verde, or steaks with herb butter. (It can leaven the heartiest main dish!) Here’s why WS staffers are so smitten with this beaut, and why it makes such frequent cameos on their own tables.
1. That Dressing
The dressing employs tart and sweet, lemon and orange juices, a flurry of fresh mint, and honey, as a viscous binder. Once you’ve tried it, you’ll want to use it on all your other salads, too. (And it works; consider baby spinach, grapefruit and avocado. Yum.)
2. Minced and Whole Fresh Herbs
Maybe you’re the sort of cook who just relies upon dried herbs. There’s nothing wrong with that, and it can be a money saver. But for this salad, fresh mint is the make-and-break element. Bright and cheery, it adds a sprightliness that really stands out during winter.
3. Decadent Marcona Almonds
Sweeter and more delicate than traditional almonds, the Marcona variety adds a buttery heft to the dish (in lieu of cheese; they also keep it vegan). As luxurious as they are an “ooh” factor on a brunch table, they’re a welcome kick of protein, to boot.
4. So Much Citrus
Three grapefruits, three oranges and 12 kumquats tuck in alongside butter lettuce and pomegranate seeds. That’s four types of fruit; amazing. And if the notion of supreming citrus is what’s holding you up, make it a resolution to quash any nerves. (This video will do the trick.)
Now get out to your farmer’s market, or online, because it’s winter citrus season, time’s a-wasting, and you need this salad right now.