f
Califonia Bountiful
Home | Contact Us

Recipe

Side Dish






Moroccan citrus salad

Amaryll Schwertner


Print Recipe

To print this recipe, choose a print size:

3x5
4x6
8.5x11

Ingredients

8 pieces of various citrus fruit: blood oranges, navel oranges, grapefruits, pomelos, citron, Satsuma tangerines
16 black, dry cured olives
16 toasted, blanched almonds or pistachios, chopped
Extra virgin olive oil
Balsamic sherry vinegar
Sea salt (to taste)
Black pepper (to taste)

Instructions

Use the sharpest, thinnest-bladed knife you have to cut the skin and pith (the whitish inner covering) from all of the fruit except the citron. Once the citrus is cleaned, slice each fruit thinly. Citron is all delicious skin and pith and should simply be washed and sliced very thinly.

Arrange the citrus in an alternating, concentric design. Sprinkle with nuts, olives and salt and pepper.

Drizzle with extra virgin olive oil and splash with vinegar.

Serves 4



Follow us on: Facebook Twitter YouTube Pinterest Pinterest