A Simple Citrus Salad
By Trish Sebastian
It’s probably sweltering already in Manila. Oh, how I remember those humid March days when everyone is looking forward to that final day of school and summer vacation can officially begin, when the beaches are packed, and grilling season begins. Summer is also perfect for light, fresh, and colorful salads. Here is a simple citrus salad that can lighten you up in the encumbering heat – at lunch, al fresco and poolside, preferably! Here in the U.S., oranges and mandarins are in season and it’s the primetime for it to star in a simple salad, so much so that I’ve had this salad three times this week already. For those in the Philippines, fret not. Pick out fresh and sweet dalandan and that is just as perfect for the starring role in this uber simple salad.
You will need:
1-2 mandarins or dalandan, peeled
Baby greens, the freshest you can get. Arugula is amazing in this salad because its peppery taste counters the sweetness of the citrus.
A handful of chopped nuts – almonds, walnuts, pistachios, pili nuts – go crazy
Fruit-infused balsamic vinegar such as peach or pear. If unavailable, you could squeeze the juice of a couple slices of your citrus mixed with a wee bit of extra virgin olive oil.
Simply toss everything together making sure that your vinaigrette lightly coats the greens. You don’t want to dress this salad too much because it will smother your greens and they will lose their crunch. Serve with grilled salmon if desired and a light bubbly for a happy punch.