When you want to brighten up any grey day, you need to make this gorgeous salad. As easy as trimming and slicing your choice of citrus fruit, nothing could be easier – or fresher tasting!
Trimming the citrus fruits.
If you’re not familiar with trimming the peel & pith from whole citrus (or any other fruit…) you’ll get the hang of it, and just mind find yourself doing it all the time.
All you need is a very sharp knife, a cutting board and some practice.
- Slice off each end of the fruit so it’s stable.
- Place the fruit on one end, and hold the top steady.
- Cut down the fruit, following its curve, and slice off the pith & peel.
- Any pith that remains can be trimmed (and you want to cause it’s bitter!)
Garnishes, on the side.
Everyone can help themselves to exactly what they want! Some may want to pass on the grapefruit, but the sweetness of the other fruit tempers it. Some may want to pass on the arugula, but the bitterness of it pairs beautifully with the citrus. Some may even want to pass on the walnuts, but their meaty crunch adds both flavour & texture. Just don’t forget to toast them – it makes them taste so good it’ll convert walnut haters into walnut lovers!
Lastly, don’t forget to sprinkle the fruit with the oil, salt & pepper; it seasons beautifully, and really makes the flavours pop. This dish really is a party of taste and textures, so don’t just limit when you serve it. It’s a salad, it’s a palate cleanser, it’s a great snack out of the fridge… it’s also great for Sunday brunch, adding a whole lotta pizzazz to your table!
Zesty Citrus, Walnut & Arugula Salad
- 1 grapefruit
- 1 blood orange
- 1 tangelo
- 1 orange
- 1 mandarin
- Handful of arugula
- Toasted chopped walnuts
- Extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
For each piece of fruit used, you need to cut off the peel & all the pith. Start by slicing a small piece from each end, so the fruit will be stable to trim. Hold the top steady with one hand, and use a very sharp knife to slice down the fruit following the curve, to remove the peel & pith. Turn the fruit as you go. Any pith that remains can be later trimmed.
After you’ve trimmed each piece, slice into approx. 1/4 slices and place on a serving platter. Continue with each piece of citrus, removing the peel & pith, then slicing and arranging in whatever pattern you like.
Place the arugula in a small bowl, drizzle with a bit of olive oil, season with salt & pepper and toss. Add it to the side of the serving platter.
Add the toasted nuts to a small ramekin or bowl, and place by the arugula.
Drizzle the sliced fruit with a bit of oil, sprinkle with salt & pepper, and serve.
Everyone can help themselves, taking whichever pieces of citrus they like, and adding arugula and/or walnuts as desired.
There's a whole lot of zest available here; grate it before you start cutting/trimming the fruit!