Say what you will about the ABC series Nashville, but when Gunner and Scarlett climb on stage, there's no way you don't feel the song everywhere. I'm obsessed with most of their songs, but right now, this one is the number that hums in my head. Heart vs. Head. Desire vs. Reason. Oh, how I've always admired the people to whom this dilemma seems cut and dried because to me, it is so...not. Passion edges stability. Want overrides practicality. But I've realized with time, the tumult that balance creates is more drama and heartache than I can often handle. What's a girl to do? Give in to the temptation? Or recognize what's ultimately best for her?
If I didn't know better...
|A farmer's market bounty for a recent dinner party. All that citrus? Butchered!|
In the same "I can't stop myself" vein, I can't seem to stop taking on salads that involve citrus sections. I love citrus, particularly when combined with bitter vegetables and perhaps a creamy avocado. It's so plentiful here in California, I feel I should be using it all the time. Yet, every time I go to create this little masterpiece, I butcher the citrus sections beyond belief. I just cannot seem to learn the lesson that producing perfect slices of oranges and grapefruits is not in my wheelhouse. If it is in yours, or if you're ok with producing a salad that tastes fabulous but looks like it was made by Freddy Krueger, give this one a try. Sometimes desire trumps consequence.
from a Food & Wine Oct. 2012 recipe
2 red grapefruits
2 navel oranges (if you're like me, you might want to buy extra citrus for all you'll sacrifice)
2 tbsp olive oil (good quality)
1/2 tbsp honey
1 tbsp freshly squeeze lemon juice
2 fennel bulbs, halved, cored and thinly sliced (reserve a couple of fronds and chop for garnish)
2 tbsp mint leaves, chopped
1/2 tsp ground coriander
1. [I'm going to tell you how to cut the citrus like it actually works for me. It doesn't. Feel free to give additional pointers in the comments.] Use a sharp knife and cut the skin and white pith from the citrus. Section citrus to release into a bowl (along with their juices, which you'll reserve). Squeeze membranes/sections when done to release extra juices.
2. In a small bowl, stir olive oil with honey and lemon juice. Add about 3 tbsp citrus juice. Season with salt to taste. Adjust ingredients as needed.
3. Toss fennel and citrus with the dressing (adding slowly to prevent over-dressing and tasting as you go). Sprinkle with fennel fronds, mint and coriander before serving.
Know better. And do it anyways.