A simple citrus salad

Whoever said that you shouldn’t take shortcuts in cooking never had to make lunch everyday. There are days when nothing can stop me from making every ounce of a recipe from scratch. And, then there are days, like today, where I just want a tasty bite without any hassles.

I had grander ideas of what I’d cook today. There is a blood orange salad in Jamie’s Italy that has my name all over it… fresh radicchio, arugula, mint, fennel mixed up with warm new potatoes and a blood orange dressing. But, with new snow and ice on the roads in Seattle this morning, I decided to stay put and cook with what I had already at home.

Luckily a few pieces of fresh citrus (Rising C Ranches) and a mini golden nugget pumpkin (from my CSA basket several months ago! It’s amazing how well these keep.) in the house made this a no brainer.

A sliced blood orange, cut neatly from its pith, a handful of pumpkin or squash chunks cooked till just softened in the oven (or microwave!), a splash of a tasty salad dressing (Annie’s Sesame Shitake vinaigrette) and a sprinkle of freshly chopped cilantro. It’s really not even a recipe. It’s playing with food. But oh, so tasty.

And, while I’m thinking about it, check out these other amazing looking yet simple citrus salads:

Grapefruit Salad with Toasted Coconut by Vita&C
Elise’s Cardamom Citrus Fruit Salad
Jicama and Orange Salad on Chow
Pinch My Salt’s Orange Cranberry Salad with Walnuts and Blue Cheese

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