Winter can sometimes be seen as a quiet season for fruit – none of the gorgeous berries, mangos, watermelons that color the summer months. But there is really tons of fruity flavor to be found in January, February and March – in citrus! Oranges, grapefruits, mangos, lemons, limes – all packed with flavor. The tart sweet flavors are perfect in savory applications, like this citrus green salad. Chunks of fresh fruit pair well with greens and a citrus vinaigrette tops the whole thing off.
To get nice slices of fruit for the salad, you use what's known as the "supreming" method. Cut off the top and bottom of the fruit, so it sits flat on a cutting board. Use a sharp knife to slice the peel off the fruit from top to bottom, going around the fruit. Then, use the knife to slice between each fruit wedge and it's membrane, allowing the piece to slip right out, membrane free. Continue around the fruit.
Winter Citrus Salad
one head of romaine lettuce, washed and chopped
one head of iceberg lettuce, washed and chopped
2 oranges, supremed
2 grapefruits, supremed
2/3 cup apple cider vinegar
1/3 cup orange juice
2 tablespoons olive oil
2 tablespoons Dijon mustard
1 teaspoon honey
Mix together the lettuces, orange and grapefruit. In a separate container, whisk together or shake together the dressing ingredients. Pour over the salad (you may not want to use all of it), toss to combine and serve immediately.
