I’m combining many types of Citrus and teaming them with Shaved Fennel and Mint.
Drizzling on top with a delicious Citrus Vinaigrette with Vanilla Beans.
You will love this recipe – Refreshing and light – a ray of sunshine in Winter!
Citrus, Fennel & Mint Salad – Citrus Vinaigrette with Vanilla Beans
It’s a New Year… finally!
We are cooking more for ourselves, thankfully, and have an interest in immune-boosting food.
Other than Citrus, immune boosting foods to mention are garlic, ginger, deep greens vegetables, almonds, yogurt, turmeric, green tea and papaya… to mention a few!
So, lets say “yes” to home-cooked healthy balanced meals!
Make the season bright this year with the freshest jewel toned citrus.
A great way to beat the “Winter Blahs” – add citrus juices, rind and flesh into your recipes!
Citrus fruits are an excellent natural source of Vitamin C, known to help boost our immune system and help combat illness.
Their antioxidant activity and related benefits derive not only from vitamin C but also from other phytochemicals, mainly flavonoids.
You’ll love this Zesty Vinaigrette! Shallots, Garlic, Squeezed Clementine & Meyer Lemon Juices are whisked together ~ then extra virgin olive oils is slowly streamed in to emulsify. I’ve added zested Buddha’s Hand (on right) for a delicious flavor.
With the temperatures dropping and we spend more time indoors – and farmers’ market are just a memory (in my neck of the woods) – Winter is still a “fruitful” time of year!
Available is a vast array of sweet to tart varieties of citrus, from beautiful blood oranges (crimson, almost blood-colored flesh), juicy meyer lemons (less acid with floral notes), satsuma oranges, ruby grapefruits, to sweet clementines – these are some fabulous winter fruits to use in a myriad of recipes.
Buddha’s Hand citron you see I have used (available this season at Whole Foods) has a bitter-sweet, bright and floral flavor that is primarily used as a zest for flavoring.
With a somewhat odd look – it separates and extends into elongated, finger-like segments that is textured, and bumpy. The flavor is lemon forward with hints of floral and lavender notes. Adding the citrus fruit zest can also add flavor to baked goods.
Depending on the variety, the month range may fluctuate, but there will always be a type of citrus fruit available at its peak flavor. Navel oranges are best from December until March, blood orange varieties are the best from December until April, and clementines and tangerines are the best between late October and January.
Satsuma (from the mandarin orange family) – is easy peel – comes off with no effort. With a deep orange hue, Satsumas have that perfect balance of sweet and tart, with a rounded flavor and a great acid edge- they just melt in your mouth.”
See my whole category of Zesty Citrus Recipes!
Enjoy these fresh flavors and gorgeous color of citrus fruits!
Wishing you a Safe, Healthy and Happy New Year!
Karen