Technology and modern day farming have pretty much made seasonal foods a non issue.
At any time of year, I can get winter squash, autumn tomatoes and summer strawberries.
But there is something extra special about a beautiful and delicious piece of produce picked at the height of its season.
Even though citrus fruits are light, juicy and make me think of summer, their seasons are actually November thru May.
Which means we are coming into the best time for delicious citrus goodies.
It is now the perfect time for that navel orange, Satsuma tangerine (we get them in our stockings for Christmas every year) or ruby red grapefruits.
And I’m sorry, but the grapefruits so far this year have been INSANE.
Side note. You know you are a food nerd when you are gushing about this year’s grapefruit crop.
If being a food nerd is wrong, then I don’t want to be right.
With citrus season in full swing, now is the absolute perfect time to make this salad. Over and over and over.
Until late spring of course.
You will need…
2 ruby-red or pink grapefruits, peel and pith removed
2 navel or blood oranges, peel and pith removed
1 avocado, cut into small sections
4 ounces spring lettuce mix
1 head curly endive, cut into bit sized pieces
¼ red onion, chopped
2 tablespoons red wine vinegar
1 tablespoon honey
¼ cup olive oil
Salt and pepper to taste.
Start by combining your greens in a medium sized salad bowl.
Then, working over a bowl to catch the juices, segment your citrus fruits by slicing between the sections and membrane of each piece of fruit.
Add the fruit to the bowl as you section it.
In a small bowl or food processor, combine the vinegar, honey and oil with 2 tablespoons of the reserved citrus juice.
Season it with salt and pepper to taste.
Whisk or blend the ingredients until completely combined.
Add the red onion to the vinaigrette to reduce its bite.
Top the greens and fruit with the avocado.
Drizzle the salad with the onions and vinaigrette.
Toss and serve.
Love and Beer Floats