Citrus Salad with Lemongrass, Toasted Almonds and Mint Recipe
Makes 4 servings
4 blood oranges
2 pink grapefruit
juice of 1 lemon
1/4 cup chopped lemongrass (1 stalk)
2 medium kefir lime leaves
4 tbsp. slices almonds, toasted
1 tbsp. gently packed fresh mint
Peel citrus, remove white pith and section the fruit, catching the juice and squeezing out the juice from the membranes. Pick out all the seeds. Set aside 3/4 cup of the juice for the ‘dressing.' Thinly slice the kumquats and pick out the seeds. Add to the citrus sections. Refrigerate the citrus.
In a stainless saucepan, combine lemon juice, reserved citrus juice, lemongrass and kefir lime leaves. Bring to a boil, immediately remove from heat, set aside, allow to infuse for 30 minutes, strain. Refrigerate.
To serve: divide the sections among four serving dishes, spoon over 2 tbsp. of dressing, garnish with toasted almonds and fine chiffonade of mint.
Recipe by Mark Rosenstein, formerly of The Market Place Restaurant, an acclaimed downtown Asheville establishment that proudly serves local produce and meat.