Citrus Salad With Honey Lime Dressing Recipe
Ingredients
| 4 large pink grapefruits | ||
| 4 navel oranges | ||
| Honey | 2 Tablespoon | |
| Lime juice | 1 Tablespoon | |
| Lime zest | 1/2 Teaspoon, finely grated | |
| Salt | 1 Pinch | |
Directions
1. Using a sharp knife, peel the grapefruits, removing all the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Discard the membranes.
2. Using a small sharp knife, peel the oranges, removing all the bitter white pith. Slice the oranges crosswise 1/4 inch thick and add to the bowl of grapefruit sections. (The can be prepared to this point up to 1 day ahead. Cover and refrigerate the fruit and its juice. Let return to room temperature for about 1 hour before proceeding.)
3. In a small bowl, whisk together the honey, lime juice, lime zest and salt until smoothly combined.
4. Arrange the fruit on a large platter: Lay the orange slices in the center in an overlapping circle and surround with the grapefruit sections. Stir 2 tablespoons of the juice that has collected at the bottom of the fruit bowl into the honey-lime dressing and spoon it over the fruit just before serving.
2. Using a small sharp knife, peel the oranges, removing all the bitter white pith. Slice the oranges crosswise 1/4 inch thick and add to the bowl of grapefruit sections. (The can be prepared to this point up to 1 day ahead. Cover and refrigerate the fruit and its juice. Let return to room temperature for about 1 hour before proceeding.)
3. In a small bowl, whisk together the honey, lime juice, lime zest and salt until smoothly combined.
4. Arrange the fruit on a large platter: Lay the orange slices in the center in an overlapping circle and surround with the grapefruit sections. Stir 2 tablespoons of the juice that has collected at the bottom of the fruit bowl into the honey-lime dressing and spoon it over the fruit just before serving.
Chef
