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
2 blood 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.