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Allowing Citrus to Add Sunshine |
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by Mark Bittman
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From the New York Times
 Good citrus can almost make you glad it’s winter. When it’s in season —
that’s now — it’s equal or superior to anything else you can buy in the
plant kingdom. Any way you can devise to eat it, you’re taking
advantage of something at its peak.
This citrus salad requires only that you overcome the notion that salads must be green;
it’s a novel and wonderful antidote to sorry-looking lettuce.
If you’re lucky and can find blood oranges, use them; same with the odd, supremely delicious and usually quite pricey pomelos.
The
idea is a combination of grapefruit (I like pink), oranges (navels,
though common, are still terrific) and tangerines or clementines:
pretty much any citrus fruit that’s more sweet than sour.
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