Sunshine in Winter!

Photo by Adam Milliron and styled by Ana Kelly

Photo by Adam Milliron and styled by Ana Kelly

Our friends at the East End Food Coop called with a citrus alert: they’re big, they’re beautiful, they’re varied, they said. AND THEY’RE DELICIOUS.

Chef Palak and longtime Table Magazine contributor Ana Kelly, a nationally sought after food stylist, joined forces with another esteemed Table veteran, photographer Adam Milliron, to create this delicious dish and capture its beauty. It’s simple enough: a handful of winter’s most beautiful crop slathered with a warm, aromatic vinaigrette dressing. The tang of the dressing makes the fruit surprisingly rich, while its warmth brings out a robust note within the citrus. Eat as a starter with a glass of sparkling wine.

Who care’s what the weather is doing outside: there’s sunshine inside.

Ingredients

1 Ruby grapefruit

1 Pink grapefruit

2 Cara Cara oranges

2 Blood oranges (one juiced, one whole)

A few kumquats

2 tsp Fresh thyme leaves, and more for garnish

2 tsp Fresh parsley leaves, chopped

1 tsp Ground cumin

1 tsp Black pepper

Salt, to taste

3 T Chopped red onion, plus more for garnish

1/3 c White balsamic vinegar

1/2 c Olive oil

Method

Juice one of the blood oranges and set juice aside.

With a sharp knife, cut away the peel and pith from the rest of the fruit, except for the kumquats. Slice the fruit (including the kumquats) into 1/4” thick slices. Arrange on a plate and sprinkle with fresh thyme leaves and, if you like, a little bit of chopped red onion.

In a clean saucepan, bring vinegar, blood orange juice, red onion, thyme, salt, pepper and cumin to a boil for 2 or 3 minutes. Strain the liquid through a sieve. While still warm, whisk the liquid together with the olive olive. When the mixture completely emulsifies, slather it over the citrus slices and eat immediately.

Serves 2 to 4 people.

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