Post by Amani on Dec 24, 2008 17:02:48 GMT -5
Winter Citrus Salad with Orange Blossom Water, Olives & Honey
You can use any combination of citrus but aim for a range of colors. Schwertner likes to incorporate delicate herbs into the mix of baby greens, such as chervil, Italian parsley or mint.
4 navel oranges, or 2 navels and 2 blood oranges
2 small ruby grapefruits
1 pomelo
2 tablespoons honey, warmed to thin it, or 4 teaspoons powdered sugar
2 dozen dry-cured black olives
16 radishes, trimmed
1 teaspoon toasted and roughly crushed cumin seed
1 teaspoon coarsely crushed pink peppercorns (optional)
tablespoons extra virgin olive oil
teaspoon orange blossom water
Sea salt
2 cups coarsely torn baby frisee, mizuna, arugula or other baby greens or herbs
Cut a slice off both ends of one orange. Stand the orange on a work surface and, using a sharp knife, cut away all the peel and white pith by slicing from top to bottom all the way around the fruit, following its contour. Repeat with all the remaining citrus.
Cut the peeled oranges and grapefruits crosswise into slices about 1/4-inch thick. Discard the end slices, which tend to have too many membranes. Remove any visible seeds. Cut the pomelo segments away from the membranes.
On a platter, arrange the sliced oranges and grapefruits attractively, alternating the colors. Top with pomelo segments. Drizzle fruit with honey or put the powdered sugar in a small sieve and shake it over the citrus. Scatter the olives around the platter.
With a mandoline or vegetable slicer, shave the radishes over the salad; alternatively, slice them paper-thin by hand and scatter them over the fruit.
Sprinkle the fruit with the crushed cumin and peppercorns, if using.
In a large bowl, whisk together the olive oil, orange blossom water and salt to taste. Add the greens and toss gently. Scatter the greens over the fruit and serve immediately.
Serves 8.
Per serving: 160 calories, 2 g protein, 25 g carbohydrate, 7 g fat (1 g saturated), 0 cholesterol, 96 mg sodium, 4 g fiber.
You can use any combination of citrus but aim for a range of colors. Schwertner likes to incorporate delicate herbs into the mix of baby greens, such as chervil, Italian parsley or mint.
4 navel oranges, or 2 navels and 2 blood oranges
2 small ruby grapefruits
1 pomelo
2 tablespoons honey, warmed to thin it, or 4 teaspoons powdered sugar
2 dozen dry-cured black olives
16 radishes, trimmed
1 teaspoon toasted and roughly crushed cumin seed
1 teaspoon coarsely crushed pink peppercorns (optional)
tablespoons extra virgin olive oil
teaspoon orange blossom water
Sea salt
2 cups coarsely torn baby frisee, mizuna, arugula or other baby greens or herbs
Cut a slice off both ends of one orange. Stand the orange on a work surface and, using a sharp knife, cut away all the peel and white pith by slicing from top to bottom all the way around the fruit, following its contour. Repeat with all the remaining citrus.
Cut the peeled oranges and grapefruits crosswise into slices about 1/4-inch thick. Discard the end slices, which tend to have too many membranes. Remove any visible seeds. Cut the pomelo segments away from the membranes.
On a platter, arrange the sliced oranges and grapefruits attractively, alternating the colors. Top with pomelo segments. Drizzle fruit with honey or put the powdered sugar in a small sieve and shake it over the citrus. Scatter the olives around the platter.
With a mandoline or vegetable slicer, shave the radishes over the salad; alternatively, slice them paper-thin by hand and scatter them over the fruit.
Sprinkle the fruit with the crushed cumin and peppercorns, if using.
In a large bowl, whisk together the olive oil, orange blossom water and salt to taste. Add the greens and toss gently. Scatter the greens over the fruit and serve immediately.
Serves 8.
Per serving: 160 calories, 2 g protein, 25 g carbohydrate, 7 g fat (1 g saturated), 0 cholesterol, 96 mg sodium, 4 g fiber.