Shiso, pomegranate & blood orange

Bysaffronandhoney

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I’m writing to you from London {well, virtually.. I made this right before I left!} with a winter citrus report.

Loving these crisp, clean flavors bringing with them a piece of sunshine on a whiteout day.

If you have not used shiso before, it is full of vibrant lemon-y flavor itself, with a hidden depth reminiscent of Thai basil.

I hesitate to call this a salad – although this can be a supremely elegant dish, it is equally fantastic eaten with your hands, by wrapping a bite of all of the ingredients in each shiso leaf.

Shiso, pomegranate & blood orange

You’ll need:

  • 1 Cara Cara or blood orange
  • 1 small tangerine
  • 6-8 shiso leaves
  • 4 T pistachios, shelled
  • 3 T pomegranate seeds
  • fleur de sel
  • fresh lemon juice
  • green extra virgin olive oil

1. Supreme the blood orange and tangerine and arrange on top of shiso leaves.

2. Lightly crush the shelled pistachios with the back of a knife. Add the toppings to the citrus.

3. Dress simply with green extra virgin olive oil, a little lemon juice, and a sprinkle of fleur de sel.

More winter citrus inspiration here and here.

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12 Comments

  2. This looks amazing. I don’t think I can get my hands on shiso around here, but I’ve tasted it before, and loved it. I also love savory orange salads, and anything sprinkled with pomegranate arils and pistachios is bound to win me over. Lovely post, Ksenia!

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  3. Citrus salads are so beautiful and so welcome at this time of year. I love all the flavours you chose for this one. And I’m looking forward to hearing about your travels, too!

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    1. Completely agreed! If it were up to me, the whole blog right now would be citrus salads. Postcard from London coming up!

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