Alright my procrastination has finally subsided just enough for me to get this post going.
I love this salad and have been wanting to share it for a while now, I just hadn’t gotten around to it. But the truth is, it is really one of the easiest recipes, and I know I say that a lot – but it is. On top of that it is gorgeous, filled with beautiful colour and bright flavour. Each ingredient speaks for itself.
My inspiration for this salad is the seasonal blood orange and the ombre hues of red and orange together. Blood oranges don’t come out for long, but they are so worth it when they do. The are slightly sweet, slightly tangy and slightly bitter – but the flavour is perfectly composed.
The clementines and the pink grapefruit add the additional sweetness, the pomegranate seeds the crunch and basil spicy flavour and also a lovely contrast in colour.
So without further drooling over these stunning citrus fruits, here’s the recipe.
*YIELD – approx. 4 servings
- 2 pink grapefruits (peeled and sliced into rounds)
- 3 clementines (peeled and sliced into rounds)
- 2 blood oranges (peeled and sliced into rounds)
- Juice from one lemon
- 2 tbsp. loosely chopped basil
- 1/4 cup of pomegranate seeds
- 1 tbsp. honey (OPTIONAL, if you like it a little sweeter)
- salt and pepper to taste
- Peel and section the citrus fruits, then slice into rounds and arrange on a platter.
- Sprinkle the pomegranate seeds and basil over the citrus fruit.
- Then squeeze the lemon over top and drizzle the honey (if you’re adding it).
- Sprinkle with salt and pepper and serve.
The salad does not need a dressing, but the squeeze of lemon, salt and pepper brings together all the natural flavours. I personally don’t add the honey as I love the tangy, bitterness – but it is a nice addition for those that need a little more sweet in their life.
I hope you enjoy this one as much as I do.
It’s a great recipe to save for your next dinner party – its hard not to delight your guests with food as pretty as this!
And if you’d like to switch it up a bit, it’s delicious with mint instead of basil, lovely with the addition of toasted walnuts, or even the crispness of shaved fennel.
Till the next recipe.