Sicilian Citrus Salad

Recipe by The View From the Great Island

This beautiful and healthy stacked Sicilian Citrus Salad is a brilliant pop of color and flavor for your winter table! There are lots of citrus salads floating around the blogosphere, and for good reason. They’re incredibly easy to make, they’re stunning to look at, and they’re so different from all the other salads we make, especially in mid winter.  I’ve made several on the blog, including my Citrus Salad with Pistachio and Pomegranate, and my Blood Orange and Jicama Salad, just to name a few,   but every time I see another variation I fall in love all over again. It was such fun to stack all the different citrus fruits for this salad ~ this arrangement makes the most of their vibrant colors. Plan on at least one piece of citrus fruit for each serving.  I chose a pink and a white grapefruit, a navel orange, a Cara Cara orange, and a blood orange for a good mix of sizes and colors.  There are subtle color differences even between oranges and tangerines, so if you can’t find fancy varieties, just be sure to grab several different kinds of citrus. You’ll need a bed of greens, your choice, for your …

Ingredients

• your choice of micro greens or lettuce mix for the base of the salad, I used micro kale
• 1 pink grapefruit
• 1 white grapefruit
• 1 navel orange
• 1 cara cara orange
• 1 blood orange
• 1 tangerine
• ½ red onion, halved and very thinly sliced
• garnish
• soft goat cheese crumbles
• crushed pistachio nuts
• fresh mint leaves
• dressing
• drizzle of olive oil
• juice of limes
• a little salt and fresh cracked pepper

Method

1. Begin by peeling the citrus fruit using a sharp serrated knife. Take off all the peel and the white pith and then slice the fruit into even slices. Remove any seeds.
2. Lay down a bed of fresh greens on a platter. Scatter the onion slices across the lettuce. Arrange the citrus in multicolored stacks, making one stack per serving.
3. Scatter the plate with the goat cheese and pistachio nuts. Arrange mint leaves around the plate, and then, just before serving, drizzle the salad with the olive oil and lime juice. Season lightly with salt and pepper.

View the recipe instructions at The View From the Great Island