Ok, there’s no way of getting around this. This post. Well, it’s just sitting down, looking me squarely in the face and refusing to budge. It’s taunting me, taking its time, making me carefully search for each word. I hate writing like this: arduous, painful, unnatural. There are days when these posts practically write themselves; my excitement is usually so hard to contain. But today, I’m just out of my element. Which is quite opposite of how I feel about this salad. I think my ardor for this salad is inversely proportional to my ability to convey it.
This salad is officially my cure for winter doldrums. Gray skies and snow banks, you’ve got nothing on me as long as I’m armed with this little burst of sunshine on my plate. It brings a smile to my face even as I type this because this salad is so delightfully happy, you can’t possibly be in a bad mood once you bring a forkful of it to your mouth. The fragrance alone is sparkling, giddy and invigorating. And to say I’ve become obsessed, would be a slight understatement. Minutes after I served this at book club, it was gone, second helpings and all. And pretty looks aside, this salad’s got looks and “brains” so to speak. It delivers on flavor even more than it delivers on looks. And just look at it – isn’t it a stunner?
I should also confess that had I not fallen for this salad hook, line and sinker, I would still have been forced to make it given that I’ve about twenty pounds or citrus sitting at home, on the account of getting a wee bit overzealous in ordering citrus for my grocery delivery. I sort of lost track being so excited to have some in-season fruit, and when grocery boxes arrived and half of them were oranges, lemons, grapefruit and clementines, I initially thought of starting my own juice bar. Vitamin C and I are such BFFs right now – we’re tight like you wouldn’t believe.
My zeal for all things citrus can be easily explained – what other fruit, besides bananas, looks good right now? None! The apples and pears are looking sad and taste uninspiring. Our local grocery store is carrying cherries at a price that made me gasp and price aside, they weren’t looking so great either. Berries are bland, as are melons and stone fruit. This leaves citrus looking quite attractive. And pretty too. My dining room table looks so much brighter with these orange and yellow orbs sitting pretty in a bowl. If nothing else, they cheer me up visually. But as these citrus guys are at their peak right now, they taste amazing as well.
All this salad needs is a little shallot, some slivered mint and cilantro, and a light vinaigrette sweetened with maple syrup to highlight the sweetness of the citrus. What you get is bright, clean, uplifting flavors full of sunshine. I eat this salad and I can’t help but grin from ear to ear; it makes me downright giddy and inspired. Much unlike this post.
Citrus Salad with Cilantro and Mint
3 blood oranges
1 cara cara orange
1 navel orange
1 pink grapefruit
pinch of flaky sea salt
1 shallot, chopped
2-3 tbsp extra virgin olive oil
1 tbsp sherry vinegar
1/2 tsp grade B maple syrup
a few squirts of fresh lime juice
1/4 tsp slivered mint
1/4 tsp slivered cilantro
1. Peel fruit making sure to remove as much pith as possible; slice into wheels. Be sure to remove the pits.
2. Layer fruit on a serving dish alternating pieces of various oranges and grapefruit to create a colorful look. Sprinkle with sea salt and garnish with the chopped shallot and slivered herbs.
3. In a cup or a small bowl, whisk together olive oil, vinegar and maple syrup. Taste to make sure the flavors are balanced and adjust seasoning, if necessary. Drizzle over the salad and serve.