Everybody Loves the Sunshine Citrus Salad
Makes about 4 servings.
Ingredients:- a lovely selection of citrus fruits: navel oranges, blood oranges, tangerines, grapefruit, meyer lemons, mandarins, minneolas, pummelos, kumquats, clementines…
- Ginger-Bay-Lime Syrup (recipe to follow)
- freshly ground black pepper
- nuts or seeds for garnish
Directions:1. Prepare syrup.
2. While the syrup is cooling down, slice up the citrus fruits – slice off the rind on the top and bottom, then slice down the sides. Slice the fruit horizontally to make “discs”. (This is just one way to slice citrus, of course. Do it however you like!)
3. Arrange sliced fruit on a platter, pour cooled syrup over top. Add freshly cracked black pepper and garnish with nuts or seeds.
Ginger-Bay-Lime Syrup
Ingredients:¼ cup maple syrup
¼ cup water
a few slices fresh ginger
3 kaffir lime leaves
1 bay leaf
Directions:Put all ingredients in a saucepan. Bring to a boil and let simmer for 1-2 minutes. Remove from heat and let syrup steep and cool down. Store leftovers in a glass container in the fridge for up to seven days.
- Ginger-Bay-Lime Syrup (recipe to follow)
- freshly ground black pepper
- nuts or seeds for garnish
Directions:1. Prepare syrup.
2. While the syrup is cooling down, slice up the citrus fruits – slice off the rind on the top and bottom, then slice down the sides. Slice the fruit horizontally to make “discs”. (This is just one way to slice citrus, of course. Do it however you like!)
3. Arrange sliced fruit on a platter, pour cooled syrup over top. Add freshly cracked black pepper and garnish with nuts or seeds.
Ginger-Bay-Lime Syrup
Ingredients:¼ cup maple syrup
¼ cup water
a few slices fresh ginger
3 kaffir lime leaves
1 bay leaf
Directions:Put all ingredients in a saucepan. Bring to a boil and let simmer for 1-2 minutes. Remove from heat and let syrup steep and cool down. Store leftovers in a glass container in the fridge for up to seven days.
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