Citrus Salad with Creamy Poppy Seed Dressing

Citrus is in season!  I for one can’t get enough grapefruit right now -- I’m pretty much eating them every day....and no it’s not some fad diet...I just love them!  My favorite way to have them is to cut them in half, sprinkle the halves with brown sugar and throw them under the broiler for a minute or so.  Oatmeal Brulee!  Yum!  So when I came across this recipe in Food + Wine Magazine in December, I knew it was going on my “Make ASAP” list -- and it didn’t disappoint.  Even my husband gobbled up this salad.  The poppy seed dressing really makes this salad special -- the sweetness of the dressing really balances the sour citrus.  The original recipe didn’t call for any greens but I went ahead and threw some in to make the salad a little more substantial.  

Citrus Salad with Creamy Poppy Seed Dressing (8 servings)

Food+Wine Magazine, December 2012

6 oranges

2 red grapefruits

2 limes

1 large shallot, very thinly sliced

1/2 c. coarsely chopped flat leaf parsley

1 tsp finely grated lemon zest

2 tbsp fresh squeezed lemon juice

1/4 c. sour cream

2 tbsp pure maple syrup

1 tsp poppy seeds

salt

1. Using a sharp knife, carefully peel the citrus fruits, removing all the white pith.  Working over a bowl to catch juices, cut in between membranes to release sections.  Cut lime and grapefruit sections into thirds and leave orange sections whole.  Transfer all citrus to serving bowl and add shallot and parsley.  Reserve citrus juice for another use citrus juice for another use.
2. In another small bowl, whisk lemon zest with lemon juice, sour cream, maple syrup and poppy seeds.  Season lightly with salt.  Pour dressing over fruit.  Toss and serve right away.