Citrus Salad with Poppy Seed Yogurt Dressing
Winter is citrus season, and I am finally seeing some interesting specimens in the stores, including the blood orange. Which reminds me of a story…
Years ago I received an email from my husband’s co-worker. “Hi Leslie. I just saw something called a blood orange. Have you heard of it?”
What I should have said was, “Yes. It’s red inside.” But instead, I transformed into a culinary Cliff Claven, and launched into a lengthy discourse on this superfluous citrus, including its origins in Malta, the apocryphal tale of its creation by accidental pollination, its growing season, global popularity, local availability, and several easy recipes one might use it in.
Needless to say, the recipient was horrified upon opening my response email, no doubt fearing a pop quiz at its conclusion. This began my official designation as the kitchen nerd. Like a Trekie expounding the virtues of Next Generation, I am full of useless opinions, facts, and amusing (to me) anecdotes that I will add to any food conversation.
And when I start spouting off, my husband will gently interrupt with, “Why not tell us about the blood orange, Dear?”
So rather than blab on and on, I shall simply give you this tasty citrus recipe. Sweet and tangy, this salad is equally at home at breakfast, lunch or dinner.
1 cup plain yogurt
2 TB. honey
2 TB. poppy seeds
2 ruby red grapefruit, peeled and sliced into supremes
1 yellow grapefruit, peeled and sliced into supremes
3 navel oranges, peeled and sliced into supremes
3 blood oranges, peeled and sliced into supremes
1/4 tsp. kosher salt
1/4 tsp. ground black pepper
1/4 cup mint leaves, chopped
In a large bowl whisk together yogurt, honey, and poppy seeds. Add grapefruits, orange, blood orange, and toss to coat. Chill 30 minutes, stir in salt, pepper, mint, and serve.