Hello, and happy Spring from The Forest Feast! Since I have more citrus than I know what to do with these days, inspired by this Fresh Citrus Salad, I thought I’d try something different by broiling the fruit. A couple minutes in the oven adds a nice smoky, caramelized flavor that is great with the cheese and mint. This is an easy dish to make ahead if you’re hosting a dinner party. Enjoy!
Broiled Citrus Salad with Feta and Mint
- 3 oranges
- 1 grapefruit
- 1/4 cup crumbled feta cheese
- 3 tablespoons fresh mint leaves, chopped
- 2 tablespoons olive oil
- 1/2 teaspoon coarse sea salt
1. Peel the citrus and slice into rounds. Leave the white pith- it helps keep the citrus in tact when cooking. Lay out citrus rounds on an oiled baking sheet.
2. Broil the citrus on high for approximately 5 minutes. Depending on your oven, this could be quicker or slower, so watch it closely every 30 seconds. Take it out when the edges of the fruit is just slightly tinged dark brown.
3. Let the fruit cool 5 minutes then move each citrus round with a spatula to a platter. Sprinkle with the feta, mint, olive oil and salt. Serve immediately or at room temperature.
The Forest Feast is a blog by Erin Gleeson full of simple, colorful vegetable based recipes with photos and watercolor illustration. After working for many years as a food photographer in NYC, Erin moved to a cabin in the woods where she is currently working on The Forest Feast Cookbook. Follow Erin on Twitter and Instagram, @theforestfeast.
While oranges are grocery store staples pretty much year-round, it’s now – right now! – that many varieties of the citrus fruit, including navel, blood, and mandarin, are in-season and at their very best. Juicy and sweet, I can hardly keep my hands off ‘em!
Many associate citrus fruit with sweet preparations, or simply as a snack, but citrus actually works really well in savory dishes too, like Sesame Orange Beef. Tender sirloin steak and hearty veggies are stir fried then tossed in a sweet and savory sauce which includes orange juice, toasted sesame oil, and soy sauce. Topped with orange segments that positively melt-in-your-mouth from the warmth of the stir fry, this is a winning week-night dish!
Not only does Sesame Orange Beef include orange juice (I like fresh squeezed, or 100% orange juice,) it also utilizes a bit of orange zest, which packs a punch of orange flavor. My favorite tool for zesting citrus is a microplane. It’s also great for grating fresh ginger and garlic, which are included in the recipe too.
As I mentioned, fresh orange segments also dot the top of this yummy dish. To easily segment an orange, simply use a sharp knife to slice the top and bottom off an orange then, following the curve of the fruit, cut away the peel and white pith. Finally, cut between the segments to release each orange slice.
Cooking the Sesame Orange Beef goes quickly, and my number one tip when stir frying is to have everything cut and ready before you start cooking! First stir fry chopped asparagus with green onions in fresh garlic and ginger, then remove to a plate. Then stir fry thinly-sliced sirloin steak in a bit of canola oil until it’s just barely pink, and remove to the plate with the vegetables.
Add the pre-made sauce consisting of orange juice, sesame oil, soy sauce, and cornstarch, then let it bubble and thicken. Finally add the the vegetables and beef back in, and heat through.
Serve atop a big bed of fluffy brown rice, then top with the segmented orange slices, and a sprinkling of sesame seeds.
A little salty, a little sweet, Sesame Orange Beef was a complete hit with both my husband and me! As he pointed out, it’s hard to make tasty Asian food that’s also healthy, but this dish satisfies both requirements!