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citrus salad to have with everything

March 25, 2025

This salad pairs so well with ham, roasted boar, duck, pheasant, beef & game meats such as deer or elk. If you can’t find blood oranges or Cara Cara oranges, use navel oranges & perhaps Seville oranges or ruby red grapefruit for tartness. I like the combination of the three orange varieties and the lemon […]

Citrus Salad to have with Everything

Prep Time15

Cook Time5

cooling & macirating2 10

Total Time2 30

Servings:

Calories: 97kcal

US Customary - Metric

ROSEMARY HONEY DRESSING

2- inch 5cm piece ginger, thinly sliced
2 rosemary sprigs plus extra for garnish
2 tablespoons red wine vinegar
2 tablespoons water
2 tablespoons honey
Pinch sea salt & cracked pepper
2 tablespoons orange juice

CITRUS SALAD

2 medium navel oranges peeled & sliced*
2 medium Cara Cara oranges peeled & sliced
2 medium blood oranges peeled & sliced
1 large lemon peeled & sliced
1 lime peeled & sliced optional

To make the dressing :

Combine ginger, rosemary, vinegar, water, honey, water, salt & pepper in a small saucepan. Heat & stir over medium heat until well combined. Allow to come to a simmer & simmer, covered for 3 minutes to infuse the flavors. Remove from the heat & remove the lid. Add orange juice; let cool for 10 minutes while you prepare the citrus.

To make the salad:

Arrange the various orange, lemon & lime slices on a serving platter. Strain the dressing & discard the solids. Drizzle the dressing over the citrus & place in the fridge until you’re ready to serve. The salad is best made 2 hours in advance if time permits. I like to add a few little sprigs of rosemary for garnish. Serves 4 to 5.

Notes

*The best way to peel the citrus for this salad is to ensure you remove as much of the white pith as possible. To do that, cut off the top and bottom from each fruit. Place one flat end on a cutting board and using a sharp knife, cut down and around the shape of the fruit, removing the pith along with the rind.

Nutrition