Jose Andres’ Citrus Salad with Saffron Dressing, Serves 6
Dressing – serves 6
- 2 tablespoons hot water
- Pinch of saffron threads
- 1/2 cup fresh orange juice
- 3 pink grapefruits
- 3 navel oranges
- 2 clementines, peeled
- 2 teaspoons finely grated lemon zest
- 1 Rinse the barley and put it in a saucepan with water to cover by at least 2 inches. Add a large pinch of salt and cook over medium-high heat, stirring occasionally, until the barley is tender, about 20 minutes from the time the water boils. Drain and spread on a plate to cool (if you’re in a hurry, you can rinse under cold water for a minute or so).
- 2Cut cucumber into bite-sized chunks. Optional: put cucumber in a colander or strainer, and sprinkle with about a tablespoon of salt. Let sit for 20 minutes or so, then rinse and drain well.
- 3Toss together the first 6 ingredients in a salad bowl. Whisk the next 3 ingredients. Toss this dressing with the cucumber mixture, then taste and adjust the seasoning adding lemon juice. Sprinkle extra sumac on top for color and taste.
- 4Using a sharp knife, peel the grapefruits and oranges, cutting off all of the bitter white pith; cut the pith from the clementines.
- 5Finely chop the clementine and add to the saffron oil, along with the lemon zest. Working over a large, shallow bowl with the oranges and grapefruits, cut in between the membranes to release the sections.
- 6Pour the saffron dressing over the sections and stir gently. Serve in a bowl or spoon on top of salad greens. Of course if it is avocado season, add slices on the side.
This refreshing salad pairs well with Newsome Harlow’s 2010 Dry Muscat Blanc.