Steal Some Sunshine

Blood Orange from

Mother Nature is a kind soul. In the gray chill of winter, when all things sunny and bright are distant memories, she gives us citrus.

Well, she gives us citrus via semi-trucks and airplanes from warmer states. But still, citrus season comes around only in the winter. And that’s exactly when we need it.

From their very color and shape to their bright, sweet-tart flavor, citrus fruits are like sunshine you can hold in your hand. It’s poetic: The only fruit growing in the winter looks like summer itself.

Cutting grapefruit for citrus salad from

This time of year, if there’s a leafy green salad on our table, it probably has citrus segments in it. But sometimes we let the fruit stand alone. This salad uses a variety of citrus in season right now, and a drizzle of vinaigrette and a handful of microgreens keep it on the savory side. Instead of slicing the fruit into segments, we opted for round slices – it seemed a more fitting way to celebrate their sunny nature.

Citrus Salad from

Winter Citrus Salad

Makes 4 servings

This simple salad looks elegant enough for company, but it’s so easy you’ll find yourself making it on any old weeknight. It’s perfect for brunch, too.


1 tablespoon champagne vinegar

1 teaspoon Dijon mustard

Sea salt

Freshly ground black pepper

3 tablespoons extra-virgin olive oil

1 tablespoon chopped fresh tarragon


1 ruby red grapefruit

1 Minneola tangerine

2 blood oranges

4 ounces spicy microgreens, such as mustard or radish sprouts

To make the dressing: In a small bowl, whisk together the vinegar, mustard, and salt and pepper to taste. Slowly drizzle in the olive oil while whisking steadily, until mixture is emulsified. Stir in the tarragon.

To prepare the salad: Slice the bottoms and tops off the citrus to expose the flesh. Remove the remaining peel by slicing down the sides of the fruit, between the flesh and the white pith. Be sure to remove all pith from around the fruit. Slice the fruit crosswise into ½-inch-thick slices.

Arrange the citrus slices on a platter and sprinkle with microgreens. Drizzle with vinaigrette and serve.

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