Citrus Salad with Saffron Dressing

For José Andrés, Christmas always means clementines, the easy-to-peel citrus with a sweet, apricot-like taste. He pairs them with tart grapefruit in a juicy, refreshing winter salad flavored with a bit of saffron—a common Spanish ingredient.


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  • Total Time:
  • Servings: 12

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  • 2 tablespoons extra-virgin olive oil
  • Pinch of saffron threads
  • 1/2 cup fresh orange juice
  • 6 pink grapefruits
  • 6 navel oranges
  • 3 clementines, peeled
  • 2 teaspoons finely grated lemon zest

How to make this recipe

  1. In a small saucepan, heat the olive oil. Transfer to a small bowl and crumble in the saffron. Let stand for 10 minutes. Add the orange juice to the saucepan and boil over moderately high heat until reduced to 1/4 cup, about 7 minutes. Add the juice to the saffron oil and let cool.

  2. Using a sharp knife, peel the grapefruits and oranges, cutting off all of the bitter white pith; cut the pith from the clementines. 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. Pour the saffron dressing over the sections and stir gently. Serve.

Contributed By Photo © Akiko Ida and Pierre Javelle Published December 2006

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