Peel 2 Red Grapefruit, 2 Navel Oranges, 3 Blood
Oranges, and 2 Meyer Lemons.
Make sure to get all of the white membrane (pith) from the
fruit. This takes a very sharp knife, preferably serrated.
Slice the fruit into medium sized slices and lay them
out on a dish mixing the colors.
Drizzle with a good quality extra
virgin olive oil and cracked or coarsely ground black
pepper.
Let it set for 10 minutes and then serve and eat!
I went a little citrus nuts here and added Minneola
Tangelo, Cocktail Grapefruit, Cara Cara Oranges and Satsuma
Mandarins to the mix.
This is a simple winter citrus salad that is very tasty
and refreshing.
Variations include watercress, sliced fennel, sliced
avocado.
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This
is a variation on a dish that Carlo
Middione of Vivande
Porta Villa Restarant in San Francisco brought to our radio
show several years ago.
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