This Citrus Salad is actually a savory salad: a mixture of different orange varieties, lemon & lime drizzle with ginger & rosemary infused dressing. It’s beautiful to look at & pairs so well with ham, roasted boar, duck, pheasant, beef & game meats such as deer or elk. I particularly enjoy this with smoked trout or salmon & roasted beets.
If you can’t find blood oranges with their crimson hue or ruby red Cara Cara oranges, use navel oranges & perhaps Seville oranges or ruby red grapefruit for tartness. I like the combination of the three orange varieties and the lemon for tartness and brightness. The lime I added last minute for its soft green hue, it’s tart so feel free to leave it out. I think this salad is best when made a couple of hours before serving.
Both the fragrance & flavor of citrus fruits are uplifting especially during these darker days of the season. Although the promise of spring draws near, winter is still upon us & warming, comforting foods are still the order. Adding a bright, colorful salad, especially one with fresh, seasonal ingredients such as oranges & lemons can nourish as well as elevate one’s mood; the oil in the skin are known to do this. And in its simplicity, it looks rather beautiful, don’t you think?
CITRUS SALAD
Ingredients
- 2 inch (5cm) piece ginger, sliced
- 2 rosemary sprigs, plus extra for garnish
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 tablespoon water
- Pinch sea salt & cracked pepper
- 1 large navel oranges, peeled & sliced*
- 2 Cara Cara oranges peeled & sliced
- 2 blood oranges, peeled & sliced
- 1 large lemon peeled & sliced
- 1 lime peeled & sliced, optional
Instructions
- Combine ginger, rosemary, vinegar, honey, water, salt & pepper in a small saucepan, this is the dressing for the salad.
- Heat & stir over medium heat until well combined. Allow to come to a simmer & simmer, covered for 3 minutes to infuse the flavors. Remove from the heat and remove the lid. Add a couple of tablespoons of orange juice to the dressing, I use the off-cuts from peeling the oranges; let cool for 10 minutes while you prepare the citrus if you haven’t already.
- Arrange the various oranges & lemon slices, lime slices if you’re using them, on a platter. Strain the dressing & discard the solids. Drizzle the dressing over the citrus & place in the fridge until you’re ready to serve. The salad is best made 2 hours in advance if time permits. I like to add a few little sprigs of rosemary for garnish. Serves 4 to 5.
Notes
If you love to bake, like I do, then try my Orange, Ricotta & Almond Cake – one of the most popular recipes on my website.