Get ready for a long overdue, very deserved, awesome citrus season. In place of Sumac Vinaigrette for the salad, a drizzling of flavorful olive oil and a few dashes of amazing Calamansi or Honey vinegars would go really well here. We even have a set to taste a few options of both oils and vinegars.
Salad
4-6
Helen Park
Get ready for a long overdue, very deserved, awesome citrus season.
2 large navel oranges, zested, peeled and sliced ¼” thick
3 blood oranges, zested, peeled and sliced ¼” thick
4 radishes, sliced
2 Persian cucumbers, sliced
¼ cup cilantro leaves
¼ cup mint leaves, torn bite size
¼ cup shelled pistachio, roughly chopped
½ cup Sumac Vinaigrette
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½ cup lemon juice
½ cup olive oil
1 tsp fine sea salt
1 tsp sumac
1 tsp ground black pepper
1 tsp granulated onion
After zesting the oranges, add the zest to the ½ cup of Sumac Vinaigrette and set aside.
On to a large platter, layer the oranges slices, radishes, cucumbers, cilantro leaves, mint leaves, and pistachios alternating until all of the ingredients have been arranged.
Just before serving, drizzle on the citrus zest sumac vinaigrette and serve.
The Sumac Vinaigrette can be made days in advance to be ready when you serve the salad.
In place of sumac vinaigrette for the salad, a drizzle on some flavorful olive oil and a few dashes of amazing Calamansi or Honey vinegars.
Questions? Contact helen@laboiteny.com
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