All winter, I make citrus salads that cleave, for the most part, to the same basic formula.
I cover a platter with sliced oranges, tangerines or grapefruit, or a combination, and scatter olives or capers and a few thinly sliced red onions over the top. Olive oil, red pepper flakes and sea salt complete the picture. I can throw it together in six minutes flat.
It’s exuberantly juicy, sweet and spicy, the perfect thing to cut through the meaty richness of all those wintry braises and roasts.
On a recent warmish evening, I had a pink grapefruit on the counter, but I craved something that felt like spring.
Traditionally, spring salads contain sharp, bitter greens. I chose radicchio, whose rosy shade matched my grapefruit.
Since I seemed to be cooking by color, I picked up some pistachios. I could picture a salad in vibrant shades of pink, the purple-and-green-hued nuts dotting its surface.
I also bought some shallots and dates (brown, but I wanted to add a condensed sweetness to contrast with all the bitterness).
Once home, I peeled the grapefruit, using a technique in which you slice off the pith and peel together.
I sliced the grapefruit crosswise, into rounds, and fanned them out on the plate like the petals of a flower. I sprinkled with the dates, piled the radicchio in the middle, and scattered the nuts on top. The salad was stunning to behold and quite satisfying to eat.
To see the recipe, click on the Recipe Name below: