If you find yourself craving a spot of sunshine during the darker winter months, whip up a platter of this bright citrus fruit salad and revel in the jewels of winter. Feel free to play around with the citrus you choose. I find this salad particularly lovely with a mix of sweet and tart citrus fruit as it adds a bit more depth and complexity to the overall dish. To make this salad more of a meal, consider adding a protein boost with crispy chickpeas, sliced chicken, or flaked salmon.
Seeking citrus
Keep the following tips in mind next time you’re at the grocery store in search of citrus. Look for a vibrant colour, strong, sweet smell, and a finely textured peel. Also, if the fruit seems heavy for its size, that’s a good indication that it’s ripe and juicy.
Winter Citrus Salad with Ginger Tahini Dressing
Ingredients
- 1/3 cup (80 mL) tahini
- 1/4 cup (60 mL) fresh orange juice
- 1 Tbsp (15 mL) honey or maple syrup
- 1/4 tsp (1 mL) fine sea salt
- 4 tsp (20 mL) freshly finely grated gingerroot
- Water, as needed
- 4 whole citruses (any combination of blood orange, cara cara orange, navel orange, or grapefruit will work. If using tangerine, clementine, or mandarin use an extra one)
- 1 head radicchio, pulled apart into leaves, washed and dried
- 1/4 cup (60 mL) toasted pistachios
- 1/4 cup (60 mL) fresh mint leaves, ripped in half if large
- 2 oz (57 g) crumbled sheep milk feta cheese
Directions
01
Start by making dressing. In medium bowl, whisk together tahini, orange juice, honey, salt, and gingerroot until well combined. Add water, if needed, 1 tsp (5 mL) at a time, until a pourable dressing is achieved. Dressing may be made ahead and refrigerated in an airtight container for up to a week.
02
Cut thin slice off top and bottom of citrus to reveal flesh. Stand citrus upright and, using a sharp knife and following the contour of the fruit, slice downward, cutting off peel, pith, and membrane in wide strips. Repeat with remaining citrus. Cut citrus either along each side of the membrane between the segments to release the segments, or crosswise into thin rounds. Set aside.
03
On platter, arrange radicchio and citrus. Drizzle with some of the dressing before garnishing with a scattering of pistachios, mint leaves, and crumbled feta cheese. Serve with additional dressing alongside, allowing diners to add another drizzle on their servings.
