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Spicy citrus salad with pistachios and thyme
Blood oranges and mandarins and grapefruit slices intermingled with slivers of sweet onion, sprinkled with pistachios and ground hot peppers, and slick with a simple marinade of lime juice and fruity olive oil.
Servings 2
Ingredients
- 3-4 citrus fruit of various kinds and sizes oranges, grapefruits, pink grapefruits, pomelos, clementines, blood oranges and even kumquats are all good here - though I would stay away from anything too small and soft, like mandarins
- 1 Vidalia sweet white onion, or ½ a purple onion (I have made this both with and without the onions, and trust me, they're necessary; but if you only have regular yellow onions, then don't use more than ½)
- The juice and zest of 1 lime
- ¼ cup pistachios
- 3 sprigs of thyme
- ⅛ cup extra virgin olive oil the fruitiest you've got
- Maldon sea salt to taste
- ½ teaspoon smoked paprika or cayenne pepper powder
Instructions
- With a sharp paring knife, cut the peel away from the citrus, taking care to remove all the pith. Slice the citrus into ½-inch-thick slices. Slice the onion into half-moon crescents. Arrange the citrus and onions slices interchangeably on a big platter in several layers.
- Chop pistachios and thyme roughly, and sprinkle on the fruit. Top with grated lime zest, smoked paprika or cayenne pepper powder. Drizzle olive oil and lime juice.
- Finish the salad off with a generous sprinkle of Maldon sea salt.