I am a fanatic about citrus. I even like to eat lemons and limes. I know. It’s weird.
When winter is dark, vegetables are brown, and seasonal fresh greens are sparse, citrus peaks and sheds a little light on the winter doldrums.
I think most people associate citrus just with sour, but with so many varieties combined in this dish, you can truly appreciate the nuanced flavor that each brings — sweet, sour, tart and bitter. Pistachios add crunch while mint adds dimension.
If you want to make this a more savory dish, add a drizzle of olive oil and a sprinkle of sea salt.
Winter Salad with Pistachios and Mint
4 Meyer lemons
4 ruby red grapefruits
4 blood oranges
4 navel oranges
4 tablespoons unsalted pistachios, roughly chopped
2 sprigs mint, leaves only
Zest the lemons and reserve the zest. Use a paring knife to cut away the skin and pith from each piece of fruit.
Over a large bowl, segment each piece of citrus, making sure to remove any seeds and squeezing their juices into the bowl. Toss lightly.
Evenly divide the fruit among four bowls, making sure to get a little of each type of citrus and juice into each bowl. Top with the pistachios, mint, and reserved lemon zest. Serves four.
— From Breakfast, Lunch, Dinner…Life: Recipes and Adventures From My Home Kitchen by Missy Robbins with Carrie King from Rizzoli Publishing.
Editor’s note: A version of this recipe appeared in the Fall/Holiday 2017/18 issue of Brownstoner magazine.
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