Wednesday, April 8, 2015

Mark Bittman's Winter Citrus Salad

T., who was early to the Mark Bittman boat, makes this. And I like it. I will write out the recipe as it is found on the New York Times website, but the citrus complement of course can be changed, and you can section the citrus instead of slicing it.

2 blood oranges or tangerines
1 pink grapefruit
1 navel orange
1/2 small red onion or 1 shallot, chopped
3 T extra virgin olive oil
1 T sherry vinegar
1/2 t honey
lime or lemon juice to taste
1/4 t freshly chopped tarragon or a pinch dried

Peel citrus, removing as much pith as possible, and slice into wheels. Remove any seeds. Layer onto serving dish. Sprinkle with salt and garnish with chopped shallot.

Whisk together olive oil, vinegar, honey, citrus juice, and tarragon. Taste and adjust seasoning. Drizzle over salad.

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