Citrus Salad with Red Onion and Mint
This is one of my absolute favorite dishes to make in the winter when I need something vibrant and fresh!
Zest 1 teaspoon grapefruit zest and 2 teaspoons orange zest and reserve.
Using a sharp knife, cut the tops and bottoms off the grapefruit and oranges to reveal the colored flesh. Place one of the cut side down on a work surface. Using a small sharp knife, cut off the peel and white pith from top to bottom. Turn the fruit to the opposite cut side and remove any white pith. Cut the grapefruit, orange and blood oranges into 1/4-inch slices, removing the seeds. Place the citrus on a serving platter alternating the colors. Sprinkle the onions onto the top. Set aside.
In a bowl, whisk together the grapefruit and orange zest. Add the olive oil, orange juice, white balsamic vinegar and honey. Season with salt and pepper.
Drizzle the vinaigrette onto the citrus. Top with the kumquats and sprinkle the mint onto the top. Garnish with the lime wedges and mint sprigs and serve.
1 pink grapefruit
1 yellow grapefruit
2 Cara Cara or navel oranges
2 blood oranges
1/2 small red onion, cut into thin rings
4 tablespoons extra virgin olive oil
2 tablespoons orange juice
1 tablespoon white balsamic vinegar
2 teaspoons honey
Kosher salt and freshly ground black pepper
8 kumquats, thinly sliced and seeds removed
2 tablespoons chopped fresh mint
Lime wedges as a garnish Mint sprigs as a garnish
1 teaspoon grapefruit zest and 2 teaspoons orange zest, reserved.