Recipes Layered Citrus Salad 2.0 (1) 1 Review This elegant and refreshing dessert layers fresh citrus with toasted pistachios and mint. By Sarah Jordan Sarah Jordan Sarah Jordan is an award-winning chef from Dublin and now based in Chicago. Food & Wine named her one of the country’s Best New Pastry Chefs in 2013 for her bold, risk-taking style and signature use of savory elements. Food & Wine's Editorial Guidelines Updated on February 13, 2018 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Total Time: 45 mins Yield: 10 Ingredients 1/4 cup Champagne vinegar 1/4 cup extra-virgin olive oil 2 tablespoons sugar Pinch of salt 1 tablespoon chopped mint and/or tarragon, plus more for garnish 3 Ruby Red grapefruits 4 oranges 6 tangerines or 3 tangerines and 3 blood oranges 1/2 cup toasted unsalted pistachios, chopped Sliced candied kumquats and fresh kumquats, for garnish Directions In a small bowl, whisk the vinegar and olive oil with the sugar, salt and the 1 tablespoon of chopped mint until the sugar is dissolved. Using a very sharp knife, peel all of the citrus fruits, being sure to remove any bitter white pith. Thinly slice the citrus crosswise and pick out and discard any pits. Layer the citrus on a platter or in glasses and drizzle evenly with the dressing. Garnish with the pistachios, kumquats and mint and serve. Make Ahead The citrus salad can be refrigerated for up to 6 hours. Garnish just before serving. Rate it Print