June 15, 2016

The perfect dish to compliment any summer meal, this citrus salad tastes even better than it looks. Filled with an array of our favorite citrus fruits like blood and cara cara oranges, lemon and lime, it has the perfect balance of sweet and sour, salty and acidic. To top it all off, we’ve added some fresh mint, a pinch of salt and pepper and a drizzle of olive oil, all things that compliment the flavors while enhancing the sweetness and mellowing out the acidity.

Learn how to make this simple citrus salad with our culinary school chef in this video tutorial. This is a great recipe to throw together in a pinch!

Citrus Salad

6 – 8 leaves fresh mint (cut into thin ribbons)
1 blood orange
1 navel orange
1 cara cara orange
1 lemon
1 lime
1 tbsp olive oil
¼ oz pink peppercorns (grated)
Sugar to taste
Sea salt to taste

Citrus salad mise-en-place

1. Cut all citrus into segments and save remaining juices for all in a bowl.
2. Add remaining ingredients except the peppercorns and marinate for 24 hours.
3. Serve and dust with pink peppercorns

Garnish a citrus salad with mint leaves and shaved pink peppercorns