Veggies on the counter

Citrus Salad with Basil-Coconut Sauce

Posted in desserts by veggies on the counter on January 30, 2015

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I always do my food shopping on Saturdays. I go to the farmers market in the early afternoon and buy fresh fruit and vegetables for the week. Unless I have friends coming over for dinner, I almost never plan what I’m going to bring home – I just buy seasonal and fresh produce. Last Saturday, the market stalls were filled with tons of oranges, grapefruit, tangerines and lemons. Being a citrus lover, I couldn’t help but buying some, and on the way back home I even manage to peel and eat a giant orange while at the same time carrying all the bags packed full of fresh produce.

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Back at home, I fantasized about baking an old fashioned orange cake with a beautiful orange glaze, but then I just thought that the fruit was so delicious and fresh that throwing it into a cake wasn’t the best way to make it justice.

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I remembered years ago seeing Jamie Oliver on a show making a savoury basil sauce to go with a raw tomato salad, and that idea kind of got stuck in my head and ended up being the inspiration for this dish. The combination of flavours might seem unusual but it works incredibly well. I ate the salad as an afternoon snack but it could easily be served as a light dessert. Needless to say, there’s room for adaptations here: you can omit the grapefruit if you want to (subbing it for more orange and tangerine), or you can take a different route, by using pineapple instead of all the citrus (I bet it’s equally delicious).

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Citrus Salad with Basil-Coconut Sauce

Serves 2

Note: all the fruit was weighted after being peeled.

For the salad:

185 g / 1 large grape fruit

166 g / 1 large orange

75 g / 2 small tangerines

2 Tablespoons dried coconut

a small handful of goji berries

for the basil-coconut sauce:

18 g / 1 medium bunch basil leaves

4 Tablespoons coconut milk

2 Tablespoons brown rice syrup

In a small skillet over medium-high heat, toast the coconut until it’s fragrant and just beginning to brown.

Cut the orange and grapefruit into 0,5 cm round slices. Split the tangerines into segments and remove the pits (if they have any).

In a blender, combine all the ingredients for the sauce and process until smooth. If it’s too thick, add an extra tablespoon of coconut milk.

Put the sliced fruit in a serving plate and sprinkle with the toasted coconut and goji berries. Drizzle with the sauce and serve immediately.

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