We’re in the home stretch of Summer and it is H-O-T here in South Florida! Even as a native Floridian, I can’t remember it ever feeling this oppressively hot and humid. Thankfully in the evenings a delightful coastal breeze blows in off the ocean, offering a little respite from the scorching days. To combat the infernal temperatures, we’ve also been reaching for lighter, preferably chilled food and drink. For that reason, I really wanted to share this delicious Citrus, Honeydew, Fennel & Olive Salad that’s become a Summer essential here at Chez Miskew.
This delightful salad offers a veritable symphony of Summer flavors and textures. Juicy wedges of ruby red grapefruit and orange complement the savory fennel while the plump, bright green Castelvetrano olives add a briny contrast that is ultimately refreshing. For those of you who also believe we eat with our eyes first, this salad is a sight to behold featuring harmonious hues of pink, orange and green. In order to make this salad you’ll need to know how to segment or supreme citrus. This is a super easy technique that you’ll be so happy you mastered (check out this video from Saveur.com)! Before starting, put your citrus fruit in the fridge to chill for about 20-30 minutes (or even overnight) which will make it much easier to work with.
For wine lovers, a white or rosé wine with bright fruit and a crisp acidity would be the perfect choice to pair with our Citrus, Honeydew, Fennel & Olive Salad. A minerally Sancerre or Pouilly-Fumé from France’s Loire Valley or a refreshingly dry Provencal rosé would be fabulous. From the US, a California Sauvignon Blanc would also be a wonderful choice. Stick with a wine with crisp, citrusy notes which will harmonize with the salad’s flavors and you’ll have a delightful pairing on your hands.
This Citrus, Honeydew, Fennel & Olive Salad is so visually appealing it would make a great choice for al fresco entertaining or a romantic dinner at home a deux. No matter when you serve it, I hope you enjoy it as much as we do and that it offers you some solace from the heat this Summer. What are your favorite foods to enjoy during the sweltering Summer months? I’d love to hear so please let me know in the Comments section below!
With the indulgence of the holidays behind us (literally!), January is the perfect time to renew our dedication to living a healthful existence. I’m a strong believer that breakfast is crucial to starting your day off right and this deliciously healthy recipe for Blood Orange, Grapefruit, & Mint with Acacia Honey is perfect for getting your metabolism going! There’s no... Read More
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With the indulgence of the holidays behind us (literally!), January is the perfect time to renew our dedication to living a healthful existence. I’m a strong believer that breakfast is crucial to starting your day off right and this deliciously healthy recipe for Blood Orange, Grapefruit, & Mint with Acacia Honey is perfect for getting your neurons and metabolism going! There’s no cooking or advance planning required other than purchasing ingredients; simply slice, arrange, and drizzle and it’s ready to go.
Blood oranges are named for the color of their flesh which is a gorgeous, deep, crimson-red. Most varieties look just like a regular navel orange we’re used to seeing here in Florida; it’s not until you cut into the fruit that the differences are readily apparent. The blood orange originated in Italy where it is still the primary orange grown and has a delicious tart, citrusy, herbal flavor that tastes like Aperol, the Italian liqueur (for more on Aperol, click here). As indicated by their rich color, blood oranges are higher in antioxidants than regular oranges and are also chock full of vitamin C, vitamin A, and fiber making them a very healthy and flavorful option. They can be served simply sliced in recipes like this one or used to make marmalades, compotes, cocktails, and granitas as well.
In order to slice the citrus you’ll need to remove the skin first which is much easier to do if the fruit has spent about a half hour in the fridge. Start by slicing off the top and bottom of the fruit, giving yourself a firm base to work with. Then, using a sharp knife, start at the top of the fruit and slice from top to bottom, following the curve of the fruit in order to remove only the skin and white, bitter pith. It may take a few passes to get it all and once you’re done slice the fruit crosswise and you’ll have beautiful, jewel-like slices which you can then arrange on a platter. Once arranged, scatter the mint leaves over the citrus and drizzle with the acacia honey. The light taste and delicate sweetness of acacia honey really lets the wonderful flavor of the citrus to shine through (for more on acacia honey, click here). I really hope you enjoy this recipe and what are some of your favorite healthy breakfasts options? Please let me know in the comment section below!
“Blood Orange, Grapefruit, & Mint with Acacia Honey”
1 Blood Orange, peeled and sliced crosswise
1 Grapefruit, peeled and sliced crosswise
1 Meyer or regular lemon, peeled and sliced crosswise
Handful of fresh mint leaves
Acacia honey for drizzling
Arrange citrus slices on a platter overlapping the different colors. Once arranged, scatter fresh mint leaves over the citrus and then generously drizzle with the acacia honey. Enjoy!
During the Summer months if I’m indulging in something decadent like steak I love to pair it with something light and bright to balance the flavors and textures. This edition of Fast & Fabulous is the perfect example, Grilled Salt & Pepper Skirt Steak is paired with a light and lemony White Bean, Caper & Citrus Salad. In addition to... Read More
The post Fast & Fabulous: Grilled Salt & Pepper Skirt Steak with White Bean, Caper & Citrus Salad! appeared first on The Glamorous Gourmet.
During the Summer months if I’m indulging in something decadent like steak I love to pair it with something light and bright to balance the flavors and textures. This edition of Fast & Fabulous is the perfect example, Grilled Salt & Pepper Skirt Steak is paired with a light and lemony White Bean, Caper & Citrus Salad. In addition to being delicious, it only takes minutes (about 30) to make!
Skirt steak is a long, flat cut of beef known for its fibrous texture and delicious flavor. Its hearty texture makes it a natural for marinades or rubs and its flavor is also beautifully enhanced by the blackened char of the grill. While it can stand up to big flavors, a simple preparation such as this one also allows its deliciousness to shine through. While anatomically speaking it is located in close proximity to the flank steak, please don’t confuse the two! While it has a similar texture, flank steak does not have the flavorful marbling skirt steak has. Also, whether you’re talking about skirt or New York strip, simply seasoning steaks liberally with olive oil, kosher salt and freshly ground black pepper before grilling or pan searing creates a mouth-watering flavor by enhancing the natural flavor of the meat.
For the White Bean, Caper & Citrus Salad, you can assemble the white beans, haricots verts, capers and parsley beforehand and just dress it right before serving – easy peasy! The citrus element stands up nicely to the fat in the meat while the bright green parsley is a nice foil for the creamy white beans. A wonderful wine pairing for this delicious duo would be a juicy red wine like the Tikal Patriota, a blend of 60% Malbec and 40% Bonarda from Mendoza, Argentina. This is a delightful red wine for Summer – it’s full-bodied with plenty of flavor and a great balance of fruit and tannin. I hope you enjoy this delicious Summertime pairing!
What are some of your favorite Summer flavors? Please let me know in the comment section below.
“Grilled Salt & Pepper Steak with White Bean, Caper & Citrus Salad”
for the steak…
1.5-2lbs skirt steak
Good olive oil
Freshly ground black pepper
for the bean salad…
1 14-ounce can Great Northern or Cannellini beans, drained & rinsed
6 ounces haricots verts or other green beans, trimmed & cut into 1″ pieces
1/3 cup fresh Italian parsley
1/4 cup good olive oil
3 Tablespoons chopped fresh chives
3 Tablespoons chopped capers, rinsed & drained
1 Tablespoon finely grated lemon zest
2 Tablespoons freshly squeezed lemon juice
1/2 teaspoon crushed red pepper flakes
Pre-heat a grill or grill pan over med-hi heat. Pat meat dry with paper towels, drizzle with olive oil and rub into both sides. Generously season both sides of the steak with kosher salt and freshly ground black pepper. Grill over med-hi heat approximately 4 minutes per side for medium-rare. Let cooked steak rest, covered with foil for 5 minutes before slicing against the grain.
For the salad, in a large bowl combine white beans, haricots verts, parsley, and capers and toss gently. In a separate, small plastic container with tight fitting lid combine olive oil, chives, lemon zest, lemon juice and red pepper flakes. Seal lid and shake mixture to combine. Dress salad just before serving and toss ingredients gently to combine. Season with kosher salt and freshly ground black pepper to taste before serving.