A delicious discovery in this recipe was the Condimento Bianco di Modena white balsamic vinegar (Whole Foods, $10.99). It added just the right amount of sweetness to balance the acidity of the fruit, and I've since used it in cole slaw and tuna salad. Plus, the thick cork top and beautiful label bring a touch of Italy to my kitchen and a smile inside every time I see it on the shelf.
Ingredients:
Dressing:
1/4 cup grapeseed oil
2 tablespoons fresh orange juice
1 tablespoon white balsamic vinegar
1 to 2 tablespoons honey (personal preference)
Juice of 1/2 lime
Salt & pepper
Salad:
1 white grapefruit
1 ruby grapefruit
2 Cara Cara oranges
2 blood oranges
1 small red onion
10 kumquats
1 lime
Zest of 1 orange and 1 grapefruit.
Optional mint or other chopped greens for garnish (I used dandelion greens).
Instructions:
1. Whisk the dressing ingredients together in a bowl. Set aside.
2. With a sharp knife, cut the bottoms and tops off of the grapefruits and oranges. Cut the peel off of the sides. Slice each one horizontally into 1/4" pieces.
3. Peel the onion and cut 1/8” slices. Cut the kumquats in half and remove the seeds. Cut the lime into thin slices and cut in half again.
3. Arrange the grapefruit, oranges and onion on a plate. Drizzle the dressing over the slices. Add the kumquats, lime, zest and optional chopped greens.
Serves six.
#paleo #citrus #salad #glutenfree #dairyfree #healthyeating
*Recipe adapted from Kitchen Gypsy cookbook by Joanne Weir.
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