Winter Citrus Salad
Servings: 2
Prep Time: 5 minutes
This Winter Citrus Salad is as refreshing as it is beautiful. Bright ruby grapefruit, cara cara oranges, mandarins, and blood oranges are paired with toasted almonds, fresh mint, and a drizzle of honey for a colorful plate that celebrates the best of the season. Finished with Parmigiano Reggiano and a splash of sherry vinegar, it’s a simple yet elegant salad that bursts with flavor.
Serves 2
Ingredients
- 1 ruby red grapefruit (ends removed, trimmed with a knife to the flesh, sliced into thin rounds)
- 1 cara cara orange (same as above)
- 1 mandarin orange (same as above)
- 1 blood orange (same as above)
- 2 tablespoons toasted almond slices
- 5 fresh mint leaves
- 2 teaspoons honey (drizzled)
- 1 tablespoon sherry vinegar
- finishing olive oil
- Parmigiano Reggiano (shaved)
- coarse salt and freshly ground black pepper (to taste)
- 2 ruby red grapefruit (ends removed, trimmed with a knife to the flesh, sliced into thin rounds)
- 2 cara cara orange (same as above)
- 2 mandarin orange (same as above)
- 2 blood orange (same as above)
- 4 tablespoons toasted almond slices
- 10 fresh mint leaves
- 4 teaspoons honey (drizzled)
- 2 tablespoons sherry vinegar
- finishing olive oil
- Parmigiano Reggiano (shaved)
- coarse salt and freshly ground black pepper (to taste)
- 5 ruby red grapefruit (ends removed, trimmed with a knife to the flesh, sliced into thin rounds)
- 5 cara cara orange (same as above)
- 5 mandarin orange (same as above)
- 5 blood orange (same as above)
- 10 tablespoons toasted almond slices
- 25 fresh mint leaves
- 10 teaspoons honey (drizzled)
- 5 tablespoons sherry vinegar
- finishing olive oil
- Parmigiano Reggiano (shaved)
- coarse salt and freshly ground black pepper (to taste)
- 10 ruby red grapefruit (ends removed, trimmed with a knife to the flesh, sliced into thin rounds)
- 10 cara cara orange (same as above)
- 10 mandarin orange (same as above)
- 10 blood orange (same as above)
- 20 tablespoons toasted almond slices
- 50 fresh mint leaves
- 20 teaspoons honey (drizzled)
- 10 tablespoons sherry vinegar
- finishing olive oil
- Parmigiano Reggiano (shaved)
- coarse salt and freshly ground black pepper (to taste)
Directions
- Arrange the prepared citrus slices on a large round plate or serving dish.
- Season lightly with coarse salt and freshly ground black pepper.
- Top with toasted almond slices and fresh mint leaves.
- Drizzle with honey, sherry vinegar, and finishing olive oil.
- Garnish with shaved Parmigiano Reggiano and serve immediately.