We started dinner last night with a delightful and delicious citrus salad. This is the height of citrus season in California, and I can say that it brightens these cool and cloudy days (both literally and metaphorically). I used blood oranges and navel oranges, then added thinly sliced fennel for crunch, and red onion for a bit of bite. Chopped pistachios provided the perfect touch of color and richness to the platter. Just before serving I added a sherry vinaigrette and a sprinkling of salt. Voila! You can customize this dish to your liking: add your favorite citrus fruits, scatter some olives over the salad, mix in a few sturdy and assertive greens for contrast, it’s up to you.
Take the advice of one of my favorite chefs, David Tanis, and make this salad today. And, because I followed Mr. Tanis’s recipe, I will send you here to have a look. Make citrus more than just a breakfast or dessert item. It will brighten your menus and lift your spirits.