Winter Citrus Salad with Honey Dressing

This citrus salad requires only that you overcome the notion that salads must be green; it’s a novel and wonderful antidote to sorry-looking lettuce. If you’re lucky and can find blood oranges, use them; same with the odd, supremely delicious and usually quite pricey pomelos.

Makes: 4 servings
Time: 10 minutes


  • 2 blood oranges or tangerines

  • 1 pink grapefruit

  • 1 navel orange

  • Salt

  • ½ small red onion or 1 shallot, chopped

  • 3 tablespoons extra virgin olive oil

  • 1 tablespoon sherry vinegar

  • ½ teaspoon honey

  • Lime or lemon juice to taste

  • ¼ teaspoon freshly chopped tarragon or a pinch dried


1. Peel citrus, removing as much pith as possible, and slice into wheels. Remove any pits, layer fruit on a serving dish, sprinkle with salt and garnish with chopped onion.

2. Whisk together olive oil, vinegar, honey, lime juice and tarragon until well combined; taste, adjust seasoning as needed and drizzle over salad.