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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