Mixed Citrus Salad with Pomegranate, Mint, and Pistachio

Recipe by The View From the Great Island

Citrus Salad with Pomegranate and Pistachio is a wonderful way to celebrate citrus season! I get so excited when I see the citrus fruit start to flood into the stores in December.  I’ve been buying tangerines and clementines, cara cara oranges, navels, and all kinds of grapefruit and pomelo, (the giant sweet white fruit that looks like a grapefruit.) I’m celebrating with a salad that is as vibrant and beautiful as it is healthy.  I’ve made several citrus salads along these lines, they’re some of my favorite recipes, like my stacked Sicilian Citrus Salad, which I have to say is one of the prettiest dishes I’ve ever made, and my Spicy Orange Moroccan Salad.  Today’s salad is inspired by this salad, from the new cookbook Pomegranates & Pine Nuts, a collection of Lebanese, Moroccan, and Persian recipes.  I don’t have the book yet, but it’s on my wish list. I’m in love.  I will be eating this salad all winter long.  It actually keeps well overnight in the fridge, too, so you can enjoy the leftovers.  When was the last time you could do that with a salad? I came up with a new way of peeling citrus fruit that …

Ingredients

• 2 clementines, or tangerines
• 1 navel orange
• 1 cara cara orange
• 1 ruby red grapefruit
• fresh mint leaves
• pomegranate seeds
• chopped pistachios
• for dressing
• olive oil ((divided))
• pomegranate molasses

Method

1. Slice the citrus fruit, and then carefully cut the rind off with kitchen scissors. Remove any seeds.
2. Layer the fruit attractively on a platter or individual plates.
3. Scatter the top with the mint leaves, chopped pistachio nuts, and pomegranate sees.
4. Drizzle with olive oil and pomegranate molasses just before serving.

View the recipe instructions at The View From the Great Island