Active Time
N/A
Total Time
40 MIN
Yield
Serves : 12
© Akiko Ida and Pierre Javelle

How to Make It

Step 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.

Step 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.

You May Like

Aggregate Rating value: 5

Review Count: 2349

Worst Rating: 0

Best Rating: 5