I used some greens in yesterday’s Ghanaian Peanut Stew, but I still had a bunch of oranges and grapefruit in the bottom of my CSA pickup bag. What to do with them besides make juice, or simply peel and eat?
I used two small oranges and a pink grapefruit. (For a really striking salad, include blood orange, Cara Cara orange, etc.) After slicing off the rind and almost all of the pith, I sliced them into circles, then arranged them on a plate and sprinkled with a tiny bit of salt and some thinly sliced scallion. (Bittman used shallot.)
Only a small amount of dressing was necessary: a couple of tablespoons of olive oil whisked together with a couple of teaspoons of red wine vinegar, a pinch of salt, and maybe a quarter teaspoon of honey.
The salad was delightfully refreshing and different. The onion and little bit of salt made it really seem savory instead of sweet, with a clash of flavors that danced on the tongue. We ate this with my Ghanaian Peanut Stew, and its tart lightness was a really nice foil for the richness of the soup.