A simple citrus salad

---

17 Jan 2007

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

Technorati Tags: citrus, Cookbook, Food, Photography, recipe

(In case you were wondering, I am an Amazon affiliate, and purchases from links in this post to Amazon may earn me a nickel or two... so thanks!).

---

blog comments powered by Disqus