While I was jotting down the menu for our big party night just before Christmas, a sudden thought crossed my brain. The entire spread would be filled with greasy, creamy, buttery elements good enough to make your stomach feel hungry for more even after a number of servings. But what effect would such heavy food have on the poor human anatomy?
After fiddling through the Internet and cookbooks, I came across this super light and delicious appetizer--light on the body and enticing on the taste buds. It’s a citrus and pomegranate salad with chili honey dressing. The colorful salad is appealing to the eyes and a refreshing starter.
IngredientsFor the chili-honey dressing
• 5 tsp. white wine vinegar
• 4 tsp. clear honey
• salt and freshly ground black pepper
• 5 tbsp. extra virgin olive oil
• 1 small red chili, cut in half, seeds removed, finely chopped
For the salad
• 4 small oranges, peeled, pith removed, segmented
• 2 ruby grapefruit, peeled, pith removed, segmented
• 1 plain grapefruit, peeled, pith removed, segmented
• 1 small red onion, peeled, very finely chopped
• One bunch fresh mint leaves
• 1 pomegranate, seeds only, to serve
For the chili-honey dressing, mix together the vinegar and honey in a shallow serving bowl until well combined. Season with salt and freshly ground black pepper. Gradually whisk in the oil, using a fork, then add the chili and whisk again. Add more vinegar or oil, to taste.
For the salad, arrange the segmented fruit in a broad shallow bowl. Sprinkle over the onion and mint, then pour over the chili-honey dressing and mix well until it coats the salad.