I suppose this probably means that the feeling, the craving, is actually a signal that I'm lacking in Iron or Vitamin C. Now, I don't mind just peeling an orange and enjoying it, but I'm in luck today, because the Progressive Eats bloggers are sharing a whole menu filled with recipes that include citrus.
I'm contributing this simple, but beautifully colored salad that you can make from whatever varieties of citrus that you can get your hands on. Strewn with some thinly sliced onion or shallot and fresh herbs, then drizzled with a vinaigrette that you can shake up in mere seconds, it's the perfect way to quench my body's thirst for Vitamin C.
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month we're sharing dishes featuring citrus fruits! Our event is hosted by Coleen who blogs at The Redhead Baker. Citrus fruits are in season this time of year, and the flavors will brighten up even the dreariest winter day. You’ll certainly find a delicious recipe to add to your repertoire!
Progressive Eats Citrus Menu
Drinks
- Bubbly Blood Orange Campari Cocktail from Mother Would Know
Appetizers
- Muhammara with Blood Orange from Pastry Chef Online
Bread
- Orange and Anise Scented Challah from OMG! Yummy
Main Course
- Chicken Milanese with Citrus Salsa from Healthy Delicious
Veggies/Side Dishes
- Citrus Salad with Honey-Tarragon Vinaigrette from All Roads Lead to the Kitchen
- Lemon Rice - South Indian Rice With Lemon from SpiceRoots
Desserts
- Blood Orange Upside Down Cake from Creative Culinary
- Chocolate Hazelnut Orange Cake from Food Hunters Guide
- Meyer Lemon Mousse from The Redhead Baker
- Raspberry Topped Lemon Souffles from That Skinny Chick Can Bake
If you're unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.
yield: serves 4
Citrus Salad with Honey-Tarragon Vinaigrette
prep time: 10 MINScook time: total time: 10 mins
A variety of bright citrus fruit is all it takes to make a beautiful salad.
INGREDIENTS:
2 blood oranges
- 1 pink or red grapefruit
- 1 navel orange
- 1 shallot or tiny red onion, very thinly sliced
- kosher or sea salt
For the dressing:
- 3 tablespoons olive oil
- 1 tablespoon white wine or champagne vinegar
- 1 teaspoon honey
- freshly squeezed lime juice, to taste
- 1 teaspoon chopped fresh tarragon + a few whole leaves to garnish
INSTRUCTIONS:
- Use a very sharp knife to peel all of the citrus fruit for the salad, removing as much of the white stuff (pith) as possible. Slice into thin wheels, then layer them onto a serving plate.
- Scatter shallot over the top and sprinkle with a little bit of salt.
- Combine all of the ingredients for the dressing in a small jar, put on the lid, and shake to combine. Drizzle over the salad, garnish with a few extra tarragon leaves if you wish. Serve immediately.
Notes:
- Use any combination of citrus fruit that you like. I added a couple of slices of lime to this for color, but try adding a Pomelo, kumquat (unpeeled and sliced paper thin), or mandarin oranges, as well.
©All Roads Lead to the Kitchen. Adapted from Mark Bittman via NY Times Cooking.
Created using The Recipes Generator
