Fix Your Winter Problem with this Citrus Salad

DSC_1700You won’t make any friends with this salad. And no one will want to make out with you ever because you’re going to smell like raw garlic and onions for a day or two.

But sometimes that’s okay. Especially when it “feels like” 13 degrees outside.

Sure, winter brings bad things like cold, harsh weather, Seasonal Affect Disorder, depression and ugly puffy coats but it also brings wonderful things like citrus.

Now I’m going to let you in on a little secret. You can’t tell anyone.

The best place to buy winter citrus is the MEGA MONSTER TOURIST MADHOUSE OF MADISON SQUARE. You might know it as EATALY.

Yes my friends, it’s true, despite being insanely crowded and awful, Eataly is actually a wonderful grocery store with hits and misses of affordability. Some of the produce, like the stunning pink and white flecked radicchio, is absurdly expensive. But a lot of it is not. And it’s the good stuff. The sort of good stuff that just needs a splash of olive oil and salt.

The citrus: there’s a lot of it, especially when it’s in season January-March. Blood oranges, navel oranges, kumquats, lime quats, orange quats, grapefruits, cara cara oranges, meyer lemons and so much more. When life gives you this much citrus, make this salad.

DSC_1679

Winter Citrus Salad with Fennel

Serves 2

Ingredients 
1 small pink grapefruit
1 orange
1 blood orange
1 bulb fennel
1 14 ounce can of whole hearts of palm
1 small white onion (you’ll only use 1/4 of it)
2 cloves garlic
3 tablespoons of extra virgin olive oil (the best you can find, I like Gaea)
1/2 teaspoon flaky sea salt aka Maldon

Directions

  1. Peel and slice your citrus into 1/4-inch thick rounds and arrange on a plate.
  2. Use a mandolin or a very very sharp knife to cut paper-thin slices of the fennel. You’ll want about 15.
  3. Slice off two paper thin onion rounds and separate the layers into rings. Add to the plate along with fennel fronds.
  4. Crush the garlic in a press and sprinkle over sliced citrus.
  5. Slice 2 hearts of palm into 1/4-inch thick rounds and add to plate. Eat the remaining ones.
  6. Drizzle olive oil over salad and sprinkle with salt.

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