I’m sure most of you are getting sick of this particular brand of winter weather that has stayed with us for quite a while, I know I am!
Still, citrus is one of the winning parts of this season. I love the ruby red blood oranges and the fragrant meyer lemons.
Combined with crisp fennel and the sweet and sour notes of pomegranate molasses, winter citrus makes for one of my absolute favorite salads.
Quite cheerful too, isn’t it?
Tips: Unless you are a real proficient, I would avoid the mandolin for safety’s sake. Instead, use your chef’s knife to section the citrus and slice the fruit and vegetables thinly.
Winter citrus salad
- 1 blood orange
- 1 meyer lemon
- 1 fennel bulb (save a few of the fronds)
- olive oil
- pomegranate molasses
- fleur de sel
1. Section the blood orange and slice the fennel thinly. Add a few slices of the meyer lemon to the plate, as well.
2. Layer the fennel and the citrus.
3. Dress with a squeeze of meyer lemon, a drizzle of olive oil, pomegranate molasses and a good pinch of salt.
Top with a little bit of the saved fennel fronds.