Soups and pastas are the foundation of our winter menu, but it’s time to lighten up with one of winter’s treats: citrus. Citrus’ peak season is the middle of winter which is a perfect relief from the unending cold. Grocery stores shelves are stocked with everything from grapefruits to clementines giving us an abundance of sunny fruits to choose from.
Citrus is a workhorse ingredient with multiple uses. You can use the zest for a punch of flavor to cookies or pasta dishes. Citrus juice makes a great marinade or dressing and the fruit segments add a tart and tangy taste to salads. This recipe calls for sectioning the citrus fruit. Cut away the peel and pith of the citrus with a sharp knife, then cut out the flesh between the membranes. You’ll be left with the membrane core which you can use for the dressing by squeezing the remaining juice into a bowl.
In our winter citrus and white bean salad, we use refreshing grapefruit and Meyer lemons. We add white beans and cooked white fish for filling protein and richness. Like most salads, there’s lots of room for improvisation, so let loose your creative side!
This recipe featuring Randall Great Northern Beans is a perfect summer side dish.