Citrus Salad Inspiration
Winter is citrus season in the marketplace makes a terrific mood brightener on gray winter days. I enjoy all varieties, from sweet to puckery, in salads as well as for eating out of hand. The Rosato and Bianco Balsamic Vinegars make excellent companions to citrus flavors, and fruit salads pair very well with either Lemon Olive Oil or Ascolano Extra Virgin Olive Oil due to Ascolano's naturally sweet nature with low bitterness.
Peel and slice what looks best from your greengrocer into rounds; we used Valencia and Blood Oranges. I prefer my food very simply prepared, so would be content with only the oil and vinegar. If you're in the mood for something more complex, layer toasted nuts, tender herbs (mint is shown), pitted table olives for savor and texture, and fine rings of purple onion for a bit of astringent tang.
Another way to enjoy citrus in your salad is as an accent using the suprême d'agrumes method as shown with the pink grapefruit segments in the green salad below. We used endive, mache, thinly sliced cucumber, avocado, and fennel, and then topped it with a few wisps of dill. Last week's Lemon & Rosé Vinaigrette is an excellent choice for dressing this salad.
Sadly, romaine and other common lettuce varieties are in short supply, not available, or extremely high priced right now; all the more reason to branch out to other fresh fruits and vegetables for your next salad. Please enjoy! Liz
Suggested pairings for citrus:
- Ascolano EVOO with Rosato Balsamic Vinegar
- Ascolano EVOO with Bianco Balsamic Vinegar
- Lemon Agrumato Olive Oil with Rosato Balsamic Vinegar
- Lemon Agrumato Olive Oil with Bianco Balsamic Vinegar
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Photography by ANB Photography with food stylist, Patty Wittmann for American Olive Farmer. Citrus Salad Inspiration essay by Liz Tagami first appeared January 22, 2023.
