Four-Citrus Salsa
Recipe from
Food & Wine
Juicy bits of orange, grapefruit, lemon and lime form the base of this vibrant salsa; green-olive tapenade and sliced red onion add extra zestiness, which makes this salsa so good on everything from fish to avocado.
Servings:
Makes 2 cups
Prep Time:
30 mins
Total Time:
30 mins
Ingredients
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1navel orangesee savings
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1ruby red grapefruitsee savings
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1lemonsee savings
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1limesee savings
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1/4 cupextra-virgin olive oilsee savings
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1 teaspoongreen-olive tapenadesee savings
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1/2 cupthinly sliced red onionsee savings
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2 tablespoonschopped flat-leaf parsleysee savings
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Salt and freshly ground peppersee savings
Directions
1.
Using a sharp knife, peel the orange, grapefruit, lemon and lime, removing all of the white pith. Working over a strainer set over a bowl, cut in between the membranes and release the citrus sections into the strainer. Squeeze the membranes over the bowl to extract as much of the juice as possible. Whisk the olive oil and tapenade into the juice. Cut the citrus sections into 1/2-inch pieces and add them to the dressing, along with the red onion and parsley. Season with salt and pepper.
MAKE AHEAD
The salsa can be refrigerated overnight.
SERVE WITH
Fish, shellfish, chicken, pork, sliced avocado.
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