Citrus Herb Salad
Notes: The bold flavors of this whole-leaf salad go well with grilled foods, such as skewered lamb, beef steaks, or salmon.
How to Make It
Step 1
1
Peel and segment pummelo.
Step 2
2
Peel and segment Melogold. Reserve 3 tablespoons juice; save the remainder for other uses.
Step 3
3
Rinse mint, tarragon, chervil, and basil; gently pat dry. Stack basil leaves and cut crosswise into thin strips. Mix herb leaves, cut basil, and chives. Mound herb mixture equally on plates.
Step 4
4
In a small bowl, mix reserved 3 tablespoons Melogold juice and oil. Drizzle half the dressing evenly over herbs.
Step 5
5
Arrange pummelo and Melogold segments on herbs. Drizzle segments equally with remaining dressing. Add salt and pepper to taste.
Ingredients
1 pummelo (about 1 3/4 lb.) or pink grapefruit
1 Melogold (about 1 1/4 lb.) or white grapefruit
1/2 cup fresh mint leaves
1 cup fresh tarragon leaves
2/3 cup fresh chervil leaves or 1/4 cup parsley sprigs
1/2 cup fresh basil leaves
3 tablespoons minced fresh chives
1 1/2 tablespoons olive oil
Salt and pepper
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