Friday, March 19, 2010

Mixed Citrus Salad with Mint and Feta

I know that I am a bit late in posting this, since this is more of a cold February dish than a warm March dish, but, even though it's 60 degrees outside, the supermarkets around here aren't yet carrying spring produce, so there is still time to take advantage of the winter citrus that's stocked in the produce section.

This is really a delightful, juicy, and refreshing salad. The one thing I would do differently is to use less grapefruit next time - that said, I like grapefruit in moderation only, so if you are a bigger fan of it than I am, feel free to use these proportions.

Mixed Citrus Salad with Mint and Feta
Adapted from Smitten Kitchen

2 blood oranges
2 navel or cara cara oranges
2 pink grapefruits
1 tablespoon red wine vinegar or lemon juice
1 tablespoon olive oil
1 teaspoon smooth Dijon mustard
Salt, to taste
3 oz feta cheese, chopped or crumbled
2 tablespoon fresh mint, chopped or cut into tiny slivers

1. Prepare your citrus fruits by beveling the stem end, cutting enough off that you reveal the pith-free flesh of the fruit. Repeat on the other end. Rest your fruit on one of its now-flat surface and begin cutting the peel and pith off in large, vertical pieces. You want to cut away all of the white pith.

2. Turn the fruit back on its side and cut it into 1/4-inch thick wheels, removing any seeds. Place the wheels and any collected juices from the cutting board in the strainer over a bowl.

3. Spread the fruit slices out on a platter. Whisk one tablespoon of the citrus juice from the strainer-bowl with red wine vinegar or lemon juice, Dijon and olive oil. Season with salt. Drizzle the dressing over the citrus, then sprinkle with feta and mint.


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