I feel like this is cheating, because I don't have a recipe for you so much as a general explanation. I like explanations. I also like announcements. Which is good, because I have one. I will tell you after the 'recipe'. Or you know, you could just read the title and figure it out. ......Ok fine, I'll tell you! A very nice reader (other than my mom, hi mom!) requested that I teach another macaron class, and since she asked so kindly, I decided I couldn't keep the masses (?) waiting much longer. If you are in Portland and would like to come to my next macaron class on February 22nd, click on this link and sign up!
So now for the citrus salad:
1. Choose two each of your favorite citrus fruits, unless it's a grapefruit, and then just use one. Unless you reaaaalllly like grapefruit, and then knock yourself out. I used two blood oranges, two tangelos, and one ruby red grapefruit. This was enough for four servings at a brunch, where I needed something healthy to make up for the fact I was serving homemade kouign amann, which is in the laminated dough family, or maybe it's the illegitimate offspring of buttery pastry and caramelized sugar, with a sprinkling of sea salt on top. Something like that.
2. Peel all of your citrus, trying to get as much of the white pith off as possible. Then slice the fruits into rounds (Be careful when you get to the ends and don't cut your finger off please. Grapefruit juice would really sting.)
3. Arrange the slices on a platter or individual plates. If desired, sprinkle with some toasted pistachios. And if you really want to be frou-frou, drizzle on some roasted pistachio oil, like the kind I found at Trader Joes.
4. Eat. If you happen to spill buttery shards of pastry on top, that tastes good too.