A salad! On January 3rd.
…So? I never claimed to be original.
It’s true though, isn’t it? You’re eating more healthfully today. You’re putting those cookie days behind you, for a moment, anyway, and focusing on feeling good in 2013. I mean, aren’t you? Isn’t that what we do this first week of January?
I’m doing it. I’m feeling thankful for last year (and all of its cookies) and taking a moment to reset. I’m looking forward to what 2013 has in store for me, and I’m focusing on living up — food-wise, friend-wise, family-wise, writing-wise, and probably a few other wises, too. It’s all about the up-and-up in 2013.
This salad is a delicious and surprising reset. It’s bright and juicy with in-season navel oranges and shining ruby grapefruit, plus it boasts plenty of salt, tang and creaminess from a simple Kalamata olive and balsamic vinaigrette, fresh scallions and softly crumbled goat’s cheese. It’s an eye-opener on the plate and the palate, a window into the brightness this next year will surely bring. Let’s eat it up.
Happy happy new year!
Feel free to substitute any fresh citrus you have on hand here – I liked the combination of navel oranges and ruby red grapefruit, but any ripe and juicy snacking citrus will do (FYI: if citrus fruits smell like citrus fruits and are heavy for their size, they’re good and ripe). If you’d like to make this ahead of time, you can assemble the salad and chill it in the refrigerator for a few hours, but wait until just before serving to drizzle it with dressing.
Note: this recipe makes more dressing than you’ll need. Save the leftovers to make quick work of future 2013 salads!
- 1/2 cup pitted Kalamata olives
- 1/4 cup balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1 teaspoon agave (can substitute honey)
- big pinch ground black pepper
- 1 large grapefruit, skin removed, sliced into 1/2-inch rounds
- 2 large navel oranges, skin removed, sliced into 1/2-inch rounds
- 1 scallion, sliced into thin rounds
- 1 tablespoon crumbled goat cheese
In a blender or small food processor, blitz the olives, balsamic, olive oil, agave and black pepper until smooth and emulsified. Set aside.
Remove any lurking seeds from the citrus rounds. Arrange the grapefruit and orange slices on a platter (or among 2-3 bowls). Sprinkle sliced scallion and goat cheese over citrus. Drizzle with a few tablespoons of Kalamata dressing, to taste. Serve immediately and enjoy!
Yields 1 cup of dressing and 2-3 servings citrus salad.