Citrus Salad with Candied Ginger

Recipe from Food & Wine

2 pink or red grapefruit
6 navel oranges
10 Clementines
1/4 cup sugar
2 Tbsp candied ginger, minced
Pinch of salt (optional)
3/4 cup blanched almonds, chopped

Finely grate 1 tsp each of grapefruit zest, orange zest, and Clementine zest into a large bowl and add sugar. Using a sharp knife, remove all white pith from grapefruit and oranges. Working over the bowl, cut out each segment between the membranes of the oranges and grapefruit, releasing the sections into the bowl. Squeeze the juice from the remaining membranes over the fruit. Cut each peeled Clementine into eighths. Add them to the bowl and combine with ginger and salt. Sprinkle with almonds before serving.

Makes 8 servings

Allergy Warning: Contains Other Nuts

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