Friday, December 6, 2013

Refreshing Starter

With Christmas and New Year’s Day just around the corner, most kitchens are bustling with even more hectic activity than usual. The aroma of delicious cakes and pastries, cookies and biscuits would just lead anyone right to the kitchen. Who wouldn't want a fresh piece of bread right from the oven with all those appetizing herbs and cream?

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.

Citrus and Pomegranate Salad with Chili Honey Dressing


For 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.

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