Citrus is at its peak in the middle of winter, and that's just when you need a bright sunny dish like this salad.
Use any combination of citrus you like - just be sure to use sweet citrus fruit rather than sour. You may also want to try adding a pinch of black pepper or cayenne.
|1||grapefruit (Rio Star)|
|salt (to taste)|
|1⁄2||red onion (small, or 1 shallot, thinly sliced)|
|3 T||olive oil|
|1 T||vinegar (sherry)|
|lime juice (or lemon juice, to taste)|
|1⁄4 t||tarragon (fresh, finely chopped)|
Peel the citrus (see note) and slice into wheels. Remove any seeds and spread out the fruit on a serving dish. Sprinkle with salt and sliced onion.
In a small bowl, whisk up the olive oil, vinegar, honey, lime juice and tarragon. Taste and adjust the seasoning, drizzle over the citrus slices.
The easiest way to peel the citrus for this recipe is to cut off both ends at the poles so you have a flat surface to stand the fruit upright, then cut as close to the pulp as possible, slicing off the skin in strips and removing as much bitter pith as possible.