A Very Memorable Citrus Salad
Before spring produce steals the spotlight!
Hello, Susanality subscribers!
As always, I’m so glad you’re here, but that always bears repeating. I work hard on this newsletter, and I’m especially appreciative of those who help to support this project financially (that’s you). I put lots of time and money into it (all this food isn't free, you know!) and I wouldn’t be able to continue without you.
For this midweek missive, I thought we’d talk about citrus. Though spring officially started on Monday (yay!), it's still kind of cold where I am in the Northeast, and the growing season hasn’t really begun. I was in Philadelphia last weekend and the difference was remarkable. Only 100 miles south, and all the trees were in bloom and sunny daffodils were everywhere, so I know it’s coming — and soon!
Before spring produce steals all of my attention, I wanted to share a recipe starring citrus, which I’ve been especially enjoying this year. I’ve been buying lots of fruit to eat as snacks and dessert, and, except for a few duds, most of the mandarins and satsumas have been spectacular. My friend Sarah Copeland recently devoted not one but two posts to the subject of citrus too on her lovely Substack newsletter, Edible Living. Great minds, huh? For even more ideas on what to do with this refreshing fruit, head on over there!
My husband, Steve, and I recently ate at one of our favorite neighborhood restaurants, Vic’s in NYC (yes, I’ve been spending a little more time here lately), and had the most delicious meal. We were trying to keep it light, as I was about to start a medically necessary fast, so we ordered the “Heirloom Citrus Salad,” which can be so many things, right? For me, one of the signs of a good restaurant is when a simply described dish exceeds your expectations, as this salad did.
The citrus was cut into various chunky shapes, not just flat rounds as is often done, and the pistachios that were advertised were ground up rather than in big chunks. This allowed the nutty flavors to permeate the salad and almost coat the fruit as you ate it. Fresh tarragon added just the right flavor contrast to make everything sing. And though the salad was 100% fruit — i.e. without lettuce or other vegetal element — the whole thing took on a savory flavor. When I recreated the salad for today’s recipe, I had no trouble slurping it up and enjoying every bite, just like I did at the restaurant, and I think I came pretty close to the original!
