Name: Citrus Salad
Yield: 4-6
Ingredients: 2 large navel oranges, zested, peeled and sliced ¼” thick; 3 blood oranges, zested, peeled and sliced ¼” thick; 4 radishes, sliced; 2 Persian cucumbers, sliced; ¼ cup cilantro leaves; ¼ cup mint leaves, torn bite size; ¼ cup shelled pistachio, roughly chopped; ½ cup Sumac Vinaigrette; -; ½ cup lemon juice; ½ cup olive oil; 1 tsp fine sea salt; 1 tsp sumac; 1 tsp ground black pepper; 1 tsp granulated onion

Get ready for a long overdue, very deserved, awesome citrus season. In place of Sumac Vinaigrette for the salad, a drizzling of flavorful olive oil and a few dashes of amazing Calamansi or Honey vinegars would go really well here. We even have a set to taste a few options of both oils and vinegars.

Citrus Salad

Helen Park

Servings/Yield

4-6

Ingredients

2 large navel oranges, zested, peeled and sliced ¼” thick
3 blood oranges, zested, peeled and sliced ¼” thick
4 radishes, sliced
2 Persian cucumbers, sliced
¼ cup cilantro leaves
¼ cup mint leaves, torn bite size
¼ cup shelled pistachio, roughly chopped
½ cup Sumac Vinaigrette
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½ cup lemon juice
½ cup olive oil
1 tsp fine sea salt
1 tsp sumac
1 tsp ground black pepper
1 tsp granulated onion

Directions

After zesting the oranges, add the zest to the ½ cup of Sumac Vinaigrette and set aside.
On to a large platter, layer the oranges slices, radishes, cucumbers, cilantro leaves, mint leaves, and pistachios alternating until all of the ingredients have been arranged.
Just before serving, drizzle on the citrus zest sumac vinaigrette and serve.