Citrus salad

  I can't believe it's February, it seems like we are one foot into spring already, but I can not think of it yet,  not before the citrus season ends. I have to admit I rarely buy any citruses through out the year and it's not because I am particularly picky, they just don't taste as great. It is their peak season right now, which means  that farmers markets are filled with beautifully looking and heavenly tasting grapefruits, meyer lemons,oranges and pomelos, which I had no idea even existed, until now. It is the biggest citrus you can find, weighting between 2 and 4.5 pounds, similar to grapefruits but sweeter and milder, without that mouth puckering tanginess. What can you do with such abundance of fragrance, beauty and flavor??? I myself love them in compotes or salads and I don't mean heavy sauces and complicated lists of ingredients. I rather think of  sliced blood oranges, grapefruits and clementines dressed with some olive oil, sherry vinegar and minced shallots. Do you have your own version??? I'm waiting for some suggestions.

shopping list:

• blood orange
• ruby red grapefruit
• pomelo
• meyer lemon, since those are sweet not sour lemons, skip them if can't find
• clementine 

These are not in any specific amounts, just eyeball it and decide how much of each fruit  you like.Peel the citrus, remove white pith and slice it. To make dressing mix 2Tbsps of olive oil, few drops of sherry vinegar and honey, freshly ground black pepper, pinch of sea salt and 1tsp of minced shallots and again you can add more or less, depending on what you like.If you decide you're in the mood for something fancier,  just skip the oranges, add some crab meat, bitter greens and sliced avocado.

                                                                                                            Bon appetit!

Posted by M. at 2:44 PM