Cookies Preferences
Pomelos were one of my favorite fruit discoveries when I moved to the Middle East. Giant grapefruits that are difficult to peel but divine to eat, many grocery stores sell boxes of them already segmented during the long, glorious citrus season. I'd stand in front of the fridge polishing off the box multiple times each Winter. If you are not somewhere pomelos are easily found, substitute a ruby grapefruit which has a similar balance of sweet and tart (and is a gorgeous color to boot!). Creating a salad using other treasures of the Winter season like fennel and topping it with either pistachios or my pistachio dukkha which you should really have a jar of in your spice cupboard at all times. Wanting something more substantial? I think some grilled prawns would be just perfect with this! Winter salads are just as wonderful as Summer ones....they're just maybe not as obvious which makes them even better.
1 pomelo or 2 ruby grapefruits, rind removed and cut into segments
1 large fennel bulb, thinly sliced on mandolin
1 red onion, thinly sliced into half moons
1/3 cup pistachios, toasted and roughly chopped (or a generous sprinkle of my pistachio dukkha, recipe here)
handful mint leaves, left whole
handful microgreens
juice of one lemon
¼ cup extra virgin olive oil
salt and black pepper
Arrange the pomelo, fennel, and red onion on your platter. Sprinkle with pistachios, microgreens, and mint. Whisk together the lemon juice, olive oil, salt and pepper and spoon it over your dish.
