When I was child, "orange salad" was a special dish served at Christmas time at my grandparent's house. It was simple – orange slices, black olives and some olive oil – but it seemed so exotic to me back then.
For the most part, my relationship with oranges is routine. I usually just eat them on their own, or mix mandarin oranges into a fruit salad. Oh, but oranges are capable of so much more.
When I traveled to Italy in my early 20s I discovered blood oranges. You've never smelled air as sweet as that near the groves along the rail line somewhere between Rome and Sicily.
Travel to other orange growing areas – Florida, California – and you'll meet new varieties and be introduced to new ways to use oranges.
This winter, I've been trying to broaden my orange-eating horizons. I now love using citrus in dressings, like Garlic Orange Shrimp Salad with Citrus Vinaigrette.
When I happened on a Mark Bittman recipe for Winter Citrus Salad, I had to try it.
My oldest boy loves blood oranges and my husband and youngest son enjoy grapefruit, so a side dish that combines them is a ready-made hit at my house. Bonus: this dressing is wonderful on a green salad, too.
What's your favorite way to use oranges? I'd love to know!
Citrus Salad with Lime Tarragon Dressing
To make the salad:
2 blood oranges, peeled and sliced into wheels
2 Cara Cara oranges, peeled and sliced into wheels
1 pink grapefruit, peeled and sliced into wheels
Combine sliced citrus in a bowl and sprinkle the salt. Set aside.
To make the dressing:
1medium shallot, minced
6 tablespoons extra virgin olive oil
2 tablespoons sherry vinegar
1 tablespoon honey
Juice of 1 small to medium lime
1 teaspoon chopped fresh tarragon
Combine all ingredients in a mason jar. Cover tightly with lid and shake until well combined.
Drizzle about 1/4 to 1/3 of the dressing over citrus. Refrigerate remaining dressing and use throughout the week.