Citrus Risotto

I was joking with someone the other day, who was making Judy Rodgers’ Pickled Red Onions. Judy was the chef and owner of Zuni Café in San Francisco and published one of the best books on cooking that has ever been written: The Zuni Café Cookbook. Like a number of her recipes, the method for pickling her famous red onions they serve on the Zuni…

I was joking with someone the other day, who was making Judy Rodgers’ Pickled Red Onions. Judy was the chef and owner of Zuni Café in San Francisco and published one of the best books on cooking that has ever been written: The Zuni Café Cookbook. Like a number of her recipes, the method for pickling her famous red onions they serve on the Zuni burgers, seems convoluted and requires what seems like a bunch of unnecessary steps. But like most of Judy’s recipes, the joke is on anyone who doubts her recipes, whose results are always spot-on. (I posted an easier pickled red onion recipe a while afterward, for those that don’t have the stamina to make hers.) One of her famous quotes about her cooking was, “Stop, think, there must be a harder way.”

This unusual combination of citrus and cooked rice prompted the cooks at her restaurant to question her sanity when she put it on the menu, but it’s really wonderful and a breeze to make. It requires just a short list of ingredients and pairs perfectly, with everything from grilled fish and shrimp, to seasonal vegetables like asparagus, peas or fava beans. But it shines just as brightly on its own, too.

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Jumpin’ Genepy Cocktail

I’m always on the lookout for a cocktail that has an herbaceous quality, a touch of bitterness, and some fruity undertones courtesy of a dose of Cap Corse or Lillet, two French apéritifs that feature citrus flavors. And this Jumpin’ Genepy…

I’m always on the lookout for a cocktail that has an herbaceous quality, a touch of bitterness, and some fruity undertones courtesy of a dose of Cap Corse or Lillet, two French apéritifs that feature citrus flavors. And this Jumpin’ Genepy cocktail fits that bill.

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Pink Grapefruit Marmalade

I’ve been making my own jams and marmalades for many years, so with apologies to those who’ve asked me which French jam to buy when they come to Paris, they’re often disappointed when I can’t guide them in the right direction. (Unless they want me to guide them to my jam-crowded kitchen cupboard.) Unless someone has given me a jar of theirs, I have so…

I’ve been making my own jams and marmalades for many years, so with apologies to those who’ve asked me which French jam to buy when they come to Paris, they’re often disappointed when I can’t guide them in the right direction. (Unless they want me to guide them to my jam-crowded kitchen cupboard.) Unless someone has given me a jar of theirs, I have so much on hand that, I can say without a hint of snobbery (but out of necessity) that I only eat my own. Romain is used to them, too, but when he tasted this Pink Grapefruit Marmalade, he put his morning coffee down to tell me that this was the best marmalade that he’s ever had.

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Creme de Marrons (Chestnut Puree)

When I was sprier (and when I could eat all that chocolate!) I used to do culinary tours. One of the most fun things to do was to take people into places and explain some of the lesser-known items that, incongruently, France is famous for. I know. I had to think about that for a minute, too. I’d point out things like fleur de sel,…

When I was sprier (and when I could eat all that chocolate!) I used to do culinary tours. One of the most fun things to do was to take people into places and explain some of the lesser-known items that, incongruently, France is famous for. I know. I had to think about that for a minute, too.

I’d point out things like fleur de sel, salted butter from Brittany (doing my best to reverse decades of people insisting that gourmands only ate unsalted butter), the esteemed (and ridiculously delicious) Madame Loïk, Amora mustard, Kiri, and caillé. I even shared some of the goofier things here on the blog, which has been up for a decade but still has only 1 share on Pinterest and 17 on Facebook. So perhaps I overestimated people’s interest in pop’n fresh-style croissant dough sold in cardboard tubes, and rosé wine pre-mixed with grapefruit flavoring.

Still, he persisted. Take crème de marrons, for example. It’s hard to get people outside of France to pay attention to it. Heck, even the Wikipedia page for it, in French, when you head over to the English version, takes you to a page about candied chestnuts, not chestnut cream. It easy to dismiss the dubiously brown paste that comes in a tin, that’s admittedly a lot prettier than what’s in it. But if you’re not familiar with it, I urge you to consider it.

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Simple Citrus Salad

This refreshingly simple citrus salad features grapefruit and oranges topped with a tangy vinaigrette and fresh mint. A light and healthy side dish! Here’s a refreshingly simple recipe that’s just begging to jump on your table: citrus salad! It stars all the beautiful, vibrant citrus: tangy grapefruit, navel oranges, and sweet blood oranges. They’re drizzled with a zingy dressing, then topped crushed pistachios and fresh mint. It’s so gorgeous that you can’t help but eat it! This healthy side dish is perfect with salmon or to offset the richness of pasta. How to make a citrus salad? This citrus salad is a little different than what you might expect from the title: it’s got no salad greens! Green salads are what Alex and I most often use to accessorize our meals. But there are so many salads without greens: think potato salad, pasta salad, and bean salad. Here, citrus salad is a variety of citrus fruits arranged on a plate. You can use any mix of citrus fruits that you like! Here’s what we used: Navel oranges Blood oranges if you can find them! The mix of colors and flavors is stunning. Grapefruit Vinaigrette: White wine vinegar, olive oil, Dijon, […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This refreshingly simple citrus salad features grapefruit and oranges topped with a tangy vinaigrette and fresh mint. A light and healthy side dish!

Citrus salad

Here’s a refreshingly simple recipe that’s just begging to jump on your table: citrus salad! It stars all the beautiful, vibrant citrus: tangy grapefruit, navel oranges, and sweet blood oranges. They’re drizzled with a zingy dressing, then topped crushed pistachios and fresh mint. It’s so gorgeous that you can’t help but eat it! This healthy side dish is perfect with salmon or to offset the richness of pasta.

Citrus salad

How to make a citrus salad?

This citrus salad is a little different than what you might expect from the title: it’s got no salad greens! Green salads are what Alex and I most often use to accessorize our meals. But there are so many salads without greens: think potato salad, pasta salad, and bean salad. Here, citrus salad is a variety of citrus fruits arranged on a plate. You can use any mix of citrus fruits that you like! Here’s what we used:

  • Navel oranges
  • Blood oranges if you can find them! The mix of colors and flavors is stunning.
  • Grapefruit
  • Vinaigrette: White wine vinegar, olive oil, Dijon, and maple (optional if you’re limiting sugar)
Citrus salad

The garnish steps it up!

This citrus salad is more of a concept than a recipe. As we mentioned, you can use any citrus you like! Once you’ve drizzled the vinaigrette over the top, adding the garnishes really takes it up a notch. Again, it’s highly customizable. Here’s what we used:

  • Fresh mint. Mint is perfect with citrus! Not only does it look beautiful, it’s a nice color contrast. Other good herbs to pair: fresh thyme or basil.
  • Thinly sliced shallots. Shallots are like a baby red onion: they’re much milder in flavor. They look lovely thinly sliced into rings, with a light purple color.
  • Finely crushed pistachios. If you have them on hand, crushed pistachios look like bright green confetti. It’s not required, but it adds a nice touch.

How to cut off a citrus peel

The only piece of technique in this citrus salad is cutting off the orange peel. Cutting off the peel (instead of removing it by hand) removes all the tough pith and makes for a clean-looking salad. It’s actually the first step in our How to Cut an Orange method, which is also a French method called cutting it into supremes. You’ll use the same method for oranges and grapefruits here. Here’s how to cut off a citrus peel for this salad:

  • Step 1: Slice off the ends. Use a large chef’s knife to slice off both ends of the orange. Make sure you’ve cut through all of the pith and can see some of the orange flesh.
  • Step 2: Cut off the peel. Angle your knife and follow the round shape of the orange to remove the peel. Be careful not to cut too much of the orange flesh away.
Step 2: Cut off the peel

What to serve with this citrus salad!

This citrus salad is so simple and refreshing, the vibe goes with almost anything you could imagine (really)! It’s got a bit of a Mediterranean-style or Italian vibe, so it pairs nicely with meals in that style. It’s a lovely side for lasagna or salmon. Here are some of our favorite ideas for pairing:

Citrus salad

Change it up: go Latin-style!

If you want to change the vibe of this citrus salad to work with Mexican or Latin-style flavors like as a side for enchiladas or tacos, here’s what to do:

  • Use chopped cilantro instead of mint.
  • Use 1 tablespoon finely chopped red onion instead of shallot.
  • Use lime juice instead of white wine vinegar.

This citrus salad recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

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Citrus salad

Simple Citrus Salad


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  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 to 6 servings

Description

This refreshingly simple citrus salad features grapefruit and oranges topped with a tangy vinaigrette and fresh mint. A light and healthy side dish!


Ingredients

  • 2 small grapefruit
  • 1 navel orange
  • 2 small blood oranges
  • 1 small shallot
  • 1 tablespoon white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup
  • Pinch kosher salt
  • 3 tablespoons olive oil
  • Fresh mint, for garnish
  • Fresh ground pepper, for garnish
  • Finely crushed pistachios (optional), for garnish

Instructions

  1. Cut off the peel of the grapefruit and oranges: slice off the ends, then angle your knife and follow the curve to remove the peels (follow Steps 1 & 2 of How to Cut an Orange). Slice the citrus into rings.
  2. Thinly slice the shallot into thin rings.
  3. In a medium bowl, stir together the white wine vinegar, Dijon mustard, maple syrup, and 1 pinch kosher salt. Then gradually whisk in the olive oil 1 tablespoon at a time until creamy.
  4. Arrange the citrus and shallots on a platter or serving plates. Drizzle with vinaigrette. Top with torn mint leaves and fresh ground pepper. If desired, top with finely crushed pistachios.

  • Category: Salad
  • Method: Raw
  • Cuisine: Vegan

Keywords: Citrus Salad

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes