Citrus Salad With Lemongrass, Toasted Almonds and Mint
- 4 clementines
- 4 tangerines
- 4 blood oranges
- 2 pink grapefruit
- 1 lime
- 6 kumquats
- 1 lemon, juice of
- 14 cup lemongrass, chopped (1 stalk)
- 2 medium kefir fresh lime leaves
- 4 tablespoons almonds, sliced and toasted
- 1 tablespoon of fresh mint
- Peel citrus, remove white pith and section the fruit, catching the juice and squeezing out the juice from the membranes.
- Pick out all the seeds.
- Set aside 3/4 cup of the juice for the "dressing."
- Thinly slice the kumquats and pick out the seeds.
- Add to the citrus sections.
- Refrigerate the citrus.
- In a stainless saucepan, combine lemon juice, reserved citrus juice, lemongrass and kefir lime leaves.
- Bring to a boil, immediately remove from heat, set aside, allow to infuse for 30 minutes, strain.
- Refrigerate.
- To serve: Divide the sections among four serving dishes, spoon over 2 tablespoons of dressing, garnish with toasted almonds and fine chiffonade of mint.
clementines, tangerines, oranges, pink grapefruit, lime, kumquats, lemon, lime leaves, almonds, mint
Taken from www.food.com/recipe/citrus-salad-with-lemongrass-toasted-almonds-and-mint-363937 (may not work)