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:
Juice 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 them)
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


1. 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 creamy.
3. Pour dressing over salad and stir well. Serve!

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