“There was a pleasantness to the air and a spirit about the town that did not come from its color, but from some inner, tasty citrus quality.” Gail Carriger, “Blameless“
I am not one to skip meals. I rather like food. But, the time period between Thanksgiving and New Year’s is too intense for even me. So, whenever possible, I slip an ultra-light recipe into meals or even in place of a meal if the day’s overall food intake is simply too much.
This recipe is a riff on one from garden-guru P. Allen Smith’s most excellent cookbook — P. Allen Smith’s Seasonal Recipes from the Garden. My version is veganized and has fewer ingredients and a faster assembly (no juicing or long chilling time.)
This is great as a side to light meals such as a vegan grilled cheese or a fried egg sandwich for non-vegans. It also serves as a great side for a heavy meal. Can’t you see this on your Christmas table, perhaps in a glass bowl?
However you serve it, it’s light, speedy and carries a hint of summer warmth no matter how bleak the winter gets.
Grape and Citrus Salad
Grate the zest of one orange into a large mixing bowl. Detach, rinse and halve 10 seedless red or black grapes per serving. Peel, seed and dice one half a full-sized orange (or the volume equivalent of smaller citrus) per serving. Add the grapes and citrus to the zest.
Add 1 Tablespoon frozen orange juice concentrate to the bowl and toss the ingredients until lightly coated. Serve immediately or briefly chilled, topped with toasted nuts. Just don’t put the nuts on too early, or they will lose their crunch.