Chef Alfred Portale

Citrus Salad with Lemon Grass, Toasted Almonds, and Mint

Name: Citrus Salad with Lemon Grass, Toasted Almonds, and Mint
Prep time: 1 h 24 min
Cook time: 10 min
Total time: 1 h 34 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 4 tangerines from Melissa’s Holiday Fruit Hamper; 4 oranges from Melissa’s Holiday Fruit Hamper; 2 grapefruits from Melissa’s Holiday Fruit Hamper; 1 organic lime; 6 kumquats from Melissa’s Holiday Fruit Hamper; 1 organic lemon, juice freshly squeezed; 1/4 cup (1 stalk) lemon grass; 2 medium Kieffer lime leaves; 4 tablespoons almonds, sliced; 1 tablespoon mint, gently packed and cut into chiffonade

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Servings

4 servings

Prep Time

1 hour 40 minutes

Cook Time

10 minutes

Author:

Chef Alfred Portale

Image of Citrus Salad with Lemon Grass, Toasted Almonds, and Mint

Ingredients

4 tangerines from Melissa’s Holiday Fruit Hamper
4 oranges from Melissa’s Holiday Fruit Hamper
2 grapefruits from Melissa’s Holiday Fruit Hamper
1 organic lime
6 kumquats from Melissa’s Holiday Fruit Hamper
1 organic lemon, juice freshly squeezed
1/4 cup (1 stalk) lemon grass
2 medium Kieffer lime leaves
4 tablespoons almonds, sliced
1 tablespoon mint, gently packed and cut into chiffonade

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Directions

Using a sharp, thin-bladed knife, cut off and discard the peel and white pith from the clementines, tangerines, oranges, grapefruit, and lime.
Working over a small bowl to catch the juices, cut between the membranes to remove the segments.
Put the segments in the bowl and squeeze any juice from the membranes. Discard any seeds.
Pour 3/4 cup of the juice into a measuring cup and set aside.
Thinly slice the kumquats and discard any seeds.
Combine the kumquat slices with the citrus fruit segments. Cover and refrigerate.
In a small saucepan, combine the lemon juice, reserved citrus juice, lemongrass, and lime leaves.
Bring to a boil over medium-high heat and remove from the heat. Set aside for about 30 minutes to infuse with flavor.
Strain through a fine-mesh sieve into another bowl, cover, and refrigerate until chilled.
Preheat the oven to 350 degrees. Spread the almonds in a single layer on an ungreased baking sheet and bake, stirring occasionally, for about 5 minutes, until lightly and evenly browned and fragrant.
Transfer to a plate to cool and halt the cooking. Divide the fruit sections among 4 rimmed soup bowls.
Spoon 2 tablespoons of sauce over each serving, and garnish with the mint leaves and almonds.

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Filed in: Appetizer, Blood Oranges, Citrus Salad with Lemon Grass Toasted Almonds and Mint, Clementine Tangerines, Grapefruit, Holiday Fruit Hamper, Honey Tangerines, Kieffer Lime, Kumquats, Limes, Ojai Pixie Tangerines, Organic Grapefruits, Organic Lemons, Organic Limes

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Citrus Salad with Lemon Grass, Toasted Almonds, and Mint