Sunshine in Winter!
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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