Crudités with Pomelo Aioli, Yellow Grapefruit and Avocado Salad, and Lime and Chile Salted Almonds from CITRUS by Valerie Aikman-Smith and Victoria Pearson

This sunny, citrus-infused collection of inventive, foolproof recipes showcases lemons, oranges, tangerines, grapefruits, and limes as well as out-of-the-ordinary kumquats, pomelos, Buddha’s hand, and yuzu in everything from breakfast to dinner, drinks to dessert.

CitrusCoverSeventy-five delicious, foolproof recipes include Tangerine Sticky Ribs, Burnt Sugar Meyer Lemon Tart, Citrus Crisps, and Havana Mojitos, while beautiful photography captures the essence of citrus on the plate. From miniature clementines to aromatic makrut limes, delicate Meyer lemons to ruby-hued grapefruits, the zesty, tangy flavors of Citrus will brighten up both your kitchen and your cooking.Horizontal RuleReprinted with permission from Citrus: Sweet and Savory Sun-Kissed Recipes, by Valerie Aikman and Victoria Pearson. Copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC. You can purchase Citrus at your local bookshop or through our affiliate links with IndieBound or Amazon.Horizontal RuleCrudités with Pomelo Aioli

Makes about 1 cup aioli

This aioli, which has a sweet-tart citrus flavor from the addition of both pomelo juice and zest, is ideal for dipping fresh raw vegetables. It is also delicious spread on toasted burger buns or dolloped on grilled meats and fish.

CruditesAioli

  • 2 egg yolks
  • 1 clove garlic, smashed
  • 1⁄2 teaspoon Dijon mustard
  • 2 tablespoons freshly squeezed pomelo juice
  • 1 cup olive oil
  • Grated zest of 1 pomelo
  • Sea salt and freshly ground black pepper
  • Handfuls of cherry tomatoes, green beans, radishes, and celery, in any combination

To make the aioli, in a food processor, combine the egg yolks, garlic, mustard, and pomelo juice and process until smooth. With the motor running, slowly add the oil, a few drops at a time in the beginning. When the mixture begins to emulsify and thicken, add the remaining oil in a slow, steady stream until all of it has been incorporated and the aioli is thick. Scrape out the aioli into a bowl, stir in the pomelo zest, and season with salt and pepper. Cover and refrigerate until ready to use.

Trim the vegetables as needed and arrange them on a platter. Spoon the aioli into a bowl alongside, and serve immediately.Horizontal RuleYellow Grapefruit and Avocado Salad

Serves 4

This is such a pretty salad—deep green kale, light green avocado, pale yellow grapefruit. It is perfect for lunch or supper.

  • Grapefruit1 yellow grapefruit, peeled
  • 1 avocado, halved, pitted, peeled, and sliced
  • 2 cups baby kale or similar greens

Vinaigrette

  • 1⁄4 cup extra virgin olive oil
  • 2 tablespoons sherry vinegar
  • 1 teaspoon Dijon mustard
  • 3 tablespoons chopped tarragon
  • Sea salt and freshly ground black pepper

Quarter the grapefruit, then cut into 1⁄4-inch slices. Arrange on a platter or in a shallow bowl. Top with the avocado slices, then sprinkle with the baby kale.

To make the vinaigrette, in a small bowl, whisk together the oil, vinegar, mustard, and tarragon.

Season with salt and pepper.

Pour the vinaigrette over the salad and serve.Horizontal RuleLime and Chile Salted Almonds

Makes 2 cups

Crunchy and spicy-sweet, these irresistible nuts are ideal for nibbling alongside cocktails and are also delicious sprinkled over leafy green salads or enjoyed as a snack on their own.

  • Almonds2 cups unsalted organic almonds
  • Zest of 3 limes
  • 1 tablespoon chile powder
  • 1⁄2 cup firmly packed light brown sugar
  • 1⁄4 cup maple syrup
  • 1 1⁄2 tablespoons coarse sea salt

Preheat the oven to 375°F.

In a bowl, combine the almonds, lime zest, chile powder, sugar, and maple syrup and stir until the nuts are evenly coated with the other ingredients.

Spread out the nut mixture on a sheet pan.

Roast the nuts for about 8 minutes, until they are brown and the sugar is bubbling.

Remove the almonds from the oven, sprinkle with the salt, and stir with a wooden spoon. Let cool completely before serving. The nuts will keep in an airtight container at room temperature for up to 1 week.Horizontal RuleValerieAikmanSmithValerie Aikman-Smith is a cookbook author and food stylist. She cooked at Greens restaurant in San Francisco before applying her chef skills to food styling and writing. She is the author of Salt, Smoke & Spice, Juicy Drinks, Pickled & Packed, and Cooking in Cast Iron. Victoria Pearson is a photographer specializing in food, still life, travel, and beauty. Her extensive client list includes Crate & Barrel, Food & Wine magazine, Giada De Laurentiis, Gourmet magazine, Martha Stewart Living, Pottery Barn, Town & Country, Travel & Leisure, and Williams-Sonoma.

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