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Thursday, February 6, 2014
Winter Blues Chaser
One of the (few) things I love about winter is the citrus fruits. They are in peak season now -- oranges, tangerines, grapefruits, even lemons are better now than at any time of year.
I'm especially fond of juicy, red grapefruit, and have a half of one sprinkled with a packet of Splenda almost every morning.
For something a little more elaborate though, I sometimes make a citrus salad that includes orange slices, thinly sliced fresh fennel bulb and chopped walnuts in a simple vinaigrette.
It's easy. (I also like to call this "sunshine on a plate")
Recipe: Citrus Salad with Fennel and Walnuts (Serves 2-3; can be doubled)
For the salad:
1 large orange, peeled (no white pith remaining) and sectioned
1 large or two small grapefruits, prepared the same as the orange
1/2 fennel bulb, stalks and outer layer discarded, cut into thin slices
1/3 cup toasted walnuts, coarsely chopped
For the dressing:
from the orange and grapefruit (drain off as much as you can from the
sections, and squeeze the remaining fruit well after you have sectioned
1 bunch fresh basil, chopped coarsely (about 1/4 to 1/3 cup when chopped
Salt and pepper to taste
1/4 cup olive oil, or a mixture of olive and walnut oil
1 tablespoon sugar
1 tablespoon fresh lime juice
For the salad: Combine orange, grapefruit and fennel in a bowl. Stir
well. Drain off as much juice as possible to add to the dressing. Stir
in walnuts and set aside.
2. For the dressing: Put all ingredients
except oil(s) in a food processor and pulse until basil is chopped. Add
oil slowly with processor running. The dressing will be thin, not
3. Pour dressing over salad and stir well. Serve!
My day job is college professor -- of mass communication and journalism, at the University of Cincinnati. I've probably got a few more years to go, and it's a good gig. Love to travel, cook, dine out, and work out.