Today is officially the first day of spring! Even though it’s still freezing outside, at least we know daffodils and sunshine are around the corner, right? (Right?!) To help welcome those breezy spring days, Erin Gleeson of The Forest Feast is sharing her recipe for citrus salad, which would be perfect for a picnic…
The Best Citrus Salad You’ll Ever Have
by Erin Gleeson of The Forest Feast
I love this dish because it’s a great mix of sweet and savory—plus it’s so colorful! The juice from the citrus creates its own dressing with the olive oil and herbs. This dish is great for breakfast, lunch or dinner. Enjoy!
Recipe: Citrus Salad with Mint, Basil and Red Onion
2 oranges (If you can find blood oranges or Cara Cara oranges, these are fun and colorful to use, as well)
A few sprigs each of mint and basil
1 small red onion
2 tbsp. extra virgin olive oil
A pinch of coarse sea salt
Peel all the citrus and slice them into 1/4-inch rounds. Layer the citrus on a platter (or on four separate plates), alternating different types. Chop the mint and basil and sprinkle about. Peel and very thinly slice the red onion into circles and disperse on top. Drizzle olive oil (at least 2 tablespoons) over the dish, plus a pinch or two of sea salt.
YUM! Thank you, Erin!
(Photos and illustrations by Erin Gleeson of The Forest Feast. The Forest Feast Cookbook will be published Spring 2014 by Stewart, Tabori & Chang, an imprint of Abrams. Thanks to Shoko for helping with this series.)