Recipe: Warm Citrus Salad from Sunday Supper cookbook
I love citrus, from meyer lemons (try Samin Nosrat’s Meyer lemon salsa!) to cara cara oranges we typically always have some citrus in our home. I love them so much I’ve tried to grow a few lemon trees, but I always end up killing them.
I made this citrus salad for Christmas morning to accompany our traditional cinnamon buns and it was very surprising and delicious. Even the mini chandler loved it! I used whatever type of oranges I could find and substituted thyme for the rosemary. The Cook’s Note at the bottom is very helpful, especially the part about a sharp knife!
This recipe is another one from the cookbook Sunday Suppers by Karen Mordichai. Filled with beautifully styled photos and a variety of recipes we’ve definitely put this book to use in our house. I would highly recommend it to anyone looking for a new cookbook for their collection.
Let me know if you try this recipe!
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by Karen Mordichai
I am always surprised at the beautiful citrus that winter offers us; perhaps it is nature's way of supplying us with much-needed vitamin C in those cold months. This layered salad works well with any variety of citrus fruits you might find at the market.
3 blood oranges
1 lemon
½ cup dry white wine
½ cup sugar
2 teaspoons honey
2 teaspoons chopped fresh rosemary
1 large pink grapefruit
3 clementines
Grate the zest of 1 blood orange. Juice the orange, and combine the juice and zest in a saucepan. Do the same with the lemon. Add the wine, sugar, honey, and rosemary. Bring to a boil, whisking to dissolve the sugar. Lower the heat and simmer until slightly thickened, about 15 minutes. Remove from the heat and let cool slightly.
Peel the remaining 2 blood oranges, the grapefruit, and the clementines, and slice into ¾-inch-thick rounds. Arrange the citrus rounds on a platter and pour the warm liquid over them. Serve warm.
COOK'S NOTE | To peel citrus, cut off the top and bottom of the fruit, creating a fat surface on which to balance it. Place the edge of a sharp knife just inside the border where the pith meets the pulp, and slice down with a firm, clean stroke, following the curve of the fruit.
