I had no idea that a salad packed with vitamin C and antioxidants could be so delicious… until now. I found that this salad is as tasty as it is visually stunning. I served it a week ago at a “tapas & sangria”-themed dinner party and it was a major crowd pleaser with the naturally sweet citrus segments, tart pomegranate seeds, peppery rocket (also known as arugula) and refreshing, straight-from-my-garden spearmint. It all came together with a simple vinaigrette made from the juices of the citrus segments, white balsamic vinegar, sea salt, cracked pepper and grapeseed oil. The finished product was bright, packed with flavor and light – which balanced out some of the heavier tapas like veal albondigás (meatballs) served in a spicy saffron-laced tomato sauce.
Before I share this recipe, let me explain the art of properly segmenting citrus. What you are looking for is little juicy wedges of citrus flesh, free of pith, membrane and seeds. After a little bit of practice, you will find this technique to be simple and sort of like riding a bike – a skill you will always be able to call upon once mastered! First, get yourself a sharp pairing knife – one that fits well in your hand and that you are comfortable getting up close and personal with. Next, cut the top and bottom off of your chosen citrus fruit. Then, cut the peel and pith off in thick vertical strips, following the curvature of the fruit. Work your way around, being careful not to take too much of the flesh off with the pith. You can always go back and clean up any areas with bits of pith left behind.Next, holding the citrus firmly in one hand over a bowl (to catch the juices), cut carefully from top to bottom along the edge of the membrane and then do the same on the next piece of membrane, which will loosen up the segment, allowing it to fall into the juice-collecting bowl below. Continue around, cutting each segment free, following in the same direction. Squeeze any excess juices into the bowl over your segments to keep them nice and juicy. The juice that you collect to store the segments in will be the same juice that you use to make your simple vinaigrette for the salad.
- 1 bag wild rocket/arugula
- 2 ruby grapefruits, segmented
- 2 honey tangerines, segmented
- 2 blood oranges, segmented
- Handful of fresh mint sprigs
- ½ cup pomegranate seeds
1. Build salad by topping the rocket with citrus segments (drained from the juices you were holding them in), pomegranate seeds and fresh mint.
2. Toss with chilled vinaigrette (recipe below) before serving.
- 1/3 cup leftover citrus juices from segmented fruit
- 1/2 cup grapeseed oil
- 1/8 cup white balsamic vinegar
- Sea Salt & pepper, to taste
1. Whisk all ingredients together and chill before using with citrus salad.