Recipes from the Co-op — Citrus Salad

Citrus Salad with Fresh Mint

Citrus is in season! Make this fresh and colorful citrus salad to brighten up the dark days of winter.

Ingredients

2 cara cara or blood oranges, about ½ pound
2 medium navel oranges, about 1 pound
Sea salt to taste
1 tablespoon chopped fresh mint, plus more for garnish
6 ounces radishes, about 1 cup sliced (optional)
2 tablespoons fresh lemon juice
1 teaspoon honey
Pinch ground cinnamon, or more to taste
Pinch cayenne
2 tablespoons olive oil

(Note: though oranges are best, any two varieties of citrus will do, whether they’re oranges, grapefruit, or clementines — just keep in mind the difference in size and adjust accordingly. Variety is mostly for looks; if you have access to only one kind of orange, this salad will still be delicious!)

Preparation

1. Remove orange peels: Cut off both ends of the oranges. Stand them up on the cut side and remove the rest of the peel and pith by cutting away strips; move your knife down the sides of the orange from top to bottom. Cut peeled oranges, crosswise, into rounds. Place in a bowl and tip in juices. Add salt to taste and chopped mint, and toss together.

2. If including radishes: slice radishes as thin as you can. (Use a mandolin or a Japanese slicer if you have one.) Place in a separate bowl and sprinkle with salt.

3. Whisk together lemon juice, honey, cinnamon, cayenne and olive oil. Divide evenly among the two bowls with oranges and radishes, and toss.

4. Arrange marinated citrus, with radishes, on a platter or plates. Just before serving, spoon on the juices and dressing left behind in bowl, and top with torn mint.

---