Wednesday, October 25, 2006

Mexican Citrus Salad

Copyright: Jack Bishop, A Year in a Vegetarian Kitchen

2 large navel oranges
1 large red grapefruit
1 tablespoon fresh lime juice
1/2 teaspoon chili powder
1 tablespoon minced fresh cilantro leaves (optional)

1. Using a sharp knife, trim thick slices from the ends of the oranges and grapefruit so they sit flat on a work surface. Slice downward around the oranges and grapefruit to remove the colored peel and bitter white pith. Slice the peeled fruit crosswise into 1/2-inch-thick rounds.

2. Arrange the sliced oranges and grapefruit on a serving platter. Drizzle the lime juice over them and sprinkle with the chili powder and salt to taste. Garnish with the cilantro, if desired, and serve.

This recipe was discussed here.

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