Citrus salad: Hot weather!
On the fear of sounding ridiculous… it’s soo warm right now…:) Haha… well it is warm and lovely right now so I am not complaining! Honestly! As you can tell the weather is going a bit up and down right now but sofar the predictions are that it is going to be sunny for easter weekend! Fingers crossed!! I always think it is amazing how all those bare trees can go from nothing to green in just a matter of days when it is the right temperature. It’s almost the same with blossom trees; one moment there is nothing and the next; bloomheaven all over! We have this amazing endless row of appleblossom trees on one of the roads leading to the highway and it amazes me everytime I pass it. Soooo beautiful! People stop and take photos of it. It only lasts for a very short period of time unfortunately but still… it’s a delight everytime!
With spring in my mind I figured I would make another springy salad for lunch yesterday and it was nice but not something I will make again. I don’t mind a little bit of work for a lunchsalad but this was just too much hassle with having to peel the orange and the grapefruit that went in it. I should have shot it on a white plate too instead of on a yellow one, but too late to change that now. It was also on the too light side. I felt hungry like 10 minutes after finishing the salad so you will definitely need a sandwich or something more substantial to go with this salad. It will be perfect and fresh though for a hot day.
I also had another shoot for the citycouncil and found another great store with things you cannot find in the rest of this town, so I’m quite pleased with their selection of vegetables and other delicacies. They even have vanilla beans, which is something you cannot find around here normally. I was especially pleased to find beetroot. In june of last year I saw this fabulous recipe at Sabra’s blog, Cookbook Catchall and I desperately wanted to make it but I could not find beetroot anywhere!! I searched the entire town and the next, but the only thing I could find was the cooked and ready variety which was not what I wanted. So imagine my surprise when I saw these lovely beetroots lying in the store when I walked in. Guess what I will be making soon?
Here is the recipe for the Citrus salad if you want to give it a try:
Citrus salad with sugarsnaps
- 100 gr of sugarsnaps
- 2 oranges
- 2 small grapefruit
- red salad
- 1 cucumber
For the dressing:
- 2 tbsp walnut oil
- 2 tbsp of tarragon vinegar
- 1 tbsp of olive oil
- 1 teaspoon of coarse mustard
- 1 teaspoon of sweet chili sauce
- Put the sugarsnaps in an empty bowl or pan and pour boiling water over it and let sit for about 2 minutes. Drain and rinse the sugarsnaps with cold water. Peel the orange and grapefruit and remove all white skins. Chop the walnuts into small chunks. Make small slices or cubes of the cucumber and put all salad ingredients together in a large bowl.
- Make the dressing by putting the ingredients in a pot and shake well. Toss with the salad and serve.
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.