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Jose Andres Citrus Salad with Saffron

Jose Andres' Citrus Salad with Saffron Dressing, Serves 6

Ingredients

  • 2 tablespoons hot water
  • Pinch of saffron threads
  • 1/2 cup fresh orange juice
  • 3 pink grapefruits
  • 3 navel oranges
  • 2 clementines, peeled
  • 2 teaspoons finely grated lemon zest

Directions

  1. In a small bowl add hot water to the saffron. Let stand for 10 minutes.(Ideally you have prepared the saffron 2 hours earlier).
  2. Add the orange juice to the saucepan and boil over moderately high heat until reduced to 1/4 cup, about 7 minutes.
  3. Add the juice to the saffron oil and let cool.
  4. Using a sharp knife, peel the grapefruits and oranges, cutting off all of the bitter white pith; cut the pith from the clementines.
  5. Finely chop the clementine and add to the saffron oil, along with the lemon zest. Working over a large, shallow bowl with the oranges and grapefruits, cut in between the membranes to release the sections.
  6. Pour the saffron dressing over the sections and stir gently. Serve in a bowl or spoon on top of salad greens. Of course if it is avocado season, add slices on the side.

 

This refreshing salad pairs well with Newsome Harlow's 2010 Dry Muscat Blanc.