Monday, January 11, 2010
Citrus, Fennel & Pomegranate Salad
When oranges are at their best they are right up there with the fruits of summer. Citrus in general is so necessary for eating and cooking. Fresh squeezed orange juice, ruby red grapefruit with a little brown sugar, lemons for desserts or limes squeezed on anything and everything, particularly sweet mangos with chili and salt. They are all light and fresh. Even the scent is lovely and clean. And scurvy, let's not forget scurvy.
Since melons and peaches and berries are gone for now, oranges/citrus are the only things that taste like summer. The salad is peppery and lightly sweet at the same time and the dressing is perfect for it. And I also think it is the prettiest salad I have ever made. Pretty is always good.
CITRUS, FENNEL & POMEGRANATE SALAD
2 bunches watercress
1 ruby red grapefruit
2 navel oranges
2 blood oranges
1 fennel head
Wash, stem and dry watercress, place in serving bowl.
Peel and supreme oranges and tangerines, draining and reserving juices for dressing. Supreming citrus means to peel, then using a good knife, segment them with no skins.
Remove outer tough stalks of fennel, slice very thinly, saving and chopping fronds.
Place citrus, fennel and fennel fronds, 1/2 pomegranate seeds onto watercress.
CITRUS HONEY DRESSING
1/3 c olive oil
1/3 c citrus juices
1 T honey
1/2 t kosher salt
fresh ground pepper
In a blender or using and emulsion blender, combine ingredients adding honey a little at a time, making sure it is incorporated.
Serve on the side of Citrus salad.