This is from my new book Med a Cookbook by Claudia Roden. This recipe is so simple and delicious it almost feels like a cheat. I teamed it with a plan fried snapper fillet ... the most satisfying summer lunch.
Claudia's stories are one of the treats of this book, and there are many treats...see below..
In Taormina, in Sicily, I visited a ceramicist who had created a ceramic orchard of life-size orange and lemon trees. I still have the plates I bought from him and I have never forgotten the salad we ate sitting among the glittering trees. This salad is inspired by his. I serve it as a first course with bread, sometimes after a main course or as part of a group of three or more sharing dishes that I put on the table together. It brings a tangy freshness to a meal.
The salad leaves could be a mix of two or three varieties, some mild, some spicy of bitter, such as little Gem lettuce leaves, pea shoots, lamb's lettuce, watercress, curly endive or rocket. You could also toss some shopped herbs in with them.
1 large grapefruit
1 large sweet orange ( a blood orange is nice)
150-200 small salad leaves
good handful of fresh mixed herbs such as chives, dill and flat leaf parsley, chopped
juice of 1/2 lemon
4 tbsp extra vergin olive oil
salt and pepper.
Peel the fruits using a serrated knife: slice off the tops, then cut down the sides, making sure you remove the pith with the peel ( I didn't do a very good job of that!) Then, cut them into slices and arrange them on a wide platter.
Arrange the salad leaves and herbs on top. Mix the lemon juice and olive oil with some salt and pepper and put this dressing all over the salad.
Thank you Christine Power
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