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Citrus Salad with Rosemary

Posted by on February 7, 2013

Citrus Salad - Meatballs & Milkshakes

 I love the brightness of citrus in the middle of winter, when we don’t have a lot of good fresh fruit. I add it to salads and grains, but you can’t go wrong with half a grapefruit and a spoon. When I’m looking for something a little more elegant however, this salad is perfect. A little crunch from the almonds and an herbal complexity from the rosemary make it a great starter to a fancy meal or a perfect lunchtime dessert.

Citrus Salad with Rosemary

1 grapefruit

2 blood oranges

2  oranges

1/2 cup sliced almonds

3 tablespoons rosemary, minced

Toast the almonds in a pan for a few minutes until they start to brown a bit. Meanwhile, supreme the grapefruit, blood oranges, and oranges. I do this by cutting the tops and bottoms off and running my knife along the edges to remove all the white pith and leave as much of the flesh as you can. Slice into the fruit along the white lines to remove the segments without any pith. Squeeze the leftover parts to catch any extra juices leftover after you segment the fruit. Combine all the fruit with the rosemary and the juice. Gently serve into bowls and sprinkle with the almonds.

 

Citrus Salad - Meatballs &Milkshakes

6 Responses to Citrus Salad with Rosemary

  1. Seattle Foodshed

    Wow, your blog is looking gorgeous lately! And this salad is certainly elegant. Altho eating grapefruit directly from the spoon is of course always an option.

  2. apuginthekitchen

    I really like your new home, it looks great! I love a citrus salad and the contrasting textures and the rosemary is the perfect addition. So simple and elegant, love it!

  3. sugaredpecan

    This sounds so very light and refreshing! Yum, delicious!

  4. Jill, More Than Mummies

    What a pretty salad, looks very elegant too, I’m planning my wedding for this summer and this would be a perfect appetiser. Great blog.

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