Seasonal Citrus Salad with Cilantro

Serves - 4 -6

8 assorted oranges (such as Valencia, navel, clementine, tangelo, blood, Cara Cara)

1 or 2 grapefruits (white, red, or pink)

2 tablespoon very finely chopped shallot or red onion

1 tablespoon freshly squeezed lemon juice

1 red or green Thai chile, very finely minced (optional)

1/2 teaspoon red pepper flakes (optional)

1 teaspoon finely chopped fresh cilantro leaves

A few drops extra virgin olive oil

Salt

 Method:

How to Make It

1. Using a sharp knife, cut the top and bottom off the citrus fruits. Cut down along the contour of each fruit to remove the peel, pith, and outer membrane. (Remove all white pith, or it will make the salad bitter.)

2. Now you can see the membranes between the segments. Working over a large bowl, slice between the membranes at an angle to get beautiful segments (also known as supremes). As you finish cutting each fruit, squeeze any juice from the membranes over the segments. (Alternatively, if you don’t want to cut segments, after removing the peel and pith slice the fruit into circles and combine them in a large bowl.)

3. Add the shallots, lemon juice, chile and red pepper flakes (if using), cilantro, and olive oil. Stir gently to combine. Taste and add salt as needed.

4. Serve chilled as a salad or as an accompaniment.