Take advantage of the end of the winter citrus season by making this pretty party-worthy salad, which is topped with crunchy Marcona almonds. You can use white or pink grapefruits, navel or blood oranges, or a mixture. Take advantage of whatever looks best at the farmers’ market. The fruits can be combined with the dressing up to two hours in advance and left at cool room temperature.
Citrus Salad with Mint and Marcona Almonds
- 1 Tbs. honey
- 1 Tbs. fresh orange juice
- 1/2 tsp. fresh lemon juice
- 2 Tbs. minced fresh mint, plus leaves for garnish
- 3 grapefruits
- 3 oranges
- 12 kumquats
- 8 butter lettuce leaves
- 1/4 cup (1 1/2 oz./45 g) Marcona almonds, chopped
- Pomegranate seeds for garnish (optional)
- Edible flowers for garnish (optional)
1. In a large bowl, combine the honey, orange juice, lemon juice and minced mint and mix well with a fork or whisk.
2. Working with 1 grapefruit at a time, using a sharp knife, cut a slice off both ends of the grapefruit to reveal the flesh. Stand the grapefruit upright on a cutting board and cut downward to remove the peel and white pith. Holding the grapefruit in one hand over a bowl, cut along both sides of each segment to release it from the membrane, letting the segments and juice drop into the bowl. Remove any seeds, and add to the honey mixture along with the juice. Repeat with the oranges. Thinly slice the kumquats, remove the seeds and add to the bowl with the citrus. Gently turn the fruit to coat with the dressing.
3. Place a lettuce leaf on each salad plate and divide the fruit among them, or arrange the leaves on a serving plate and spoon the citrus over the top. Sprinkle with the almonds, garnish with the pomegranate seeds and edible flowers, and serve. Serves 8.
Couples will find recipes and ideas they need to make every gathering memorable in our Newlywed Entertaining Cookbook.