I had been
The salad was featured in the December, 2012 issue of Food and Wine Magazine. I was intrigued by the recipe not only because of the three kinds of citrus, the addition of the mildly onion flavor from the shallots, the fresh slightly grassy flavor of the parsley, both of which brought the salad to a more savory level, but also because I looked forward to trying the dressing with its unique flavors of sour cream, lemon zest, honey, and poppy seeds. It was delicious and did not disappoint. In fact, it really set this salad apart.
My husband and I both loved this healthful and refreshing salad one recent cold winter evening and then actually talked about it for a few days. I must make it again.
2 red grapefruits
1 large shallot, very thinly sliced
1/2 cup coarsely chopped flat-leaf parsley
Carefully peel the oranges, red grapefruits, and limes, removing all the bitter white pith. Working over a bowl to catch the juices, cut fruit in between membranes to release the sections. Transfer all the fruit to a serving platter and top with the sliced shallot and parsley. (Reserve the juices for another use).
Creamy Poppy Seed Dressing
1 tsp. finely grated lemon zest
2 Tbsp. freshly squeezed lemon juice
1/4 cup sour cream
2 Tbsp. honey
1 tsp. poppy seeds
In a small bowl, whisk together the lemon zest, lemon juice, sour cream, honey, and poppy seeds. Season the dressing lightly with salt.
Pour the dressing over the fruit and serve right away.