Citrus Salad With Lemongrass, Toasted Almonds and Mint |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Recipe by Mark Rosenstein of The Market Place Restaurant in Ashville, NC. Ingredients:
4 clementines |
4 tangerines |
4 blood oranges |
2 pink grapefruit |
1 lime |
6 kumquats |
1 lemon, juice of |
1/4 cup lemongrass, chopped (1 stalk) |
2 medium kefir fresh lime leaves |
4 tablespoons almonds, sliced and toasted |
1 tablespoon fresh mint |
Directions:
1. Peel citrus, remove white pith and section the fruit, catching the juice and squeezing out the juice from the membranes.
2. Pick out all the seeds. Set aside 3/4 cup of the juice for the dressing.
3. Thinly slice the kumquats and pick out the seeds. Add to the citrus sections.
4. Refrigerate the citrus.
5. In a stainless saucepan, combine lemon juice, reserved citrus juice, lemongrass and kefir lime leaves.
6. Bring to a boil, immediately remove from heat, set aside, allow to infuse for 30 minutes, strain. Refrigerate.
7. To serve: Divide the sections among four serving dishes, spoon over 2 tablespoons of dressing, garnish with toasted almonds and fine chiffonade of mint.
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