here is my first post in the new year!!! (and maybe first first post in six months, really) i wish i had an awesome excuse like i’ve been traveling the world but honestly life has really just been busy. we moved into our new home in october and it has taken awhile to settle in. work has been busy, i’ve been getting used to the new kitchen, the lighting for my food photography just hasn’t been right…blablabla <insert other excuses here>.
so here i am! i’ve been taking some time to understand cooking in a different way and have been reading the food lab by j. kenji lopes-alt. it’s been good stuff! i made homemade ricotta the other day and it was uh-mazing. not to mention it took less than 5 minutes! food science is so fascinating!
to kick off my return to the blogosphere, i made a simple citrus salad. i really love the balance of flavors here. i toss the citrus rounds in some lime juice, sprinkle them with sea salt (himalayan salt would be beautiful here too), a little drizzle of agave nectar and top it all off with salty queso fresco and cilantro. yum!
***if you want to add another dimension, thinly sliced shallots or red onions would be a lovely addition.
- 1 white grapefruit, peeled and sliced into rounds
- 1 cara cara orange, peeled and sliced into rounds
- 1 blood orange, peeled and sliced into rounds
- juice from ½ a lime
- sea salt
- agave nectar
- queso fresco, crumbled
- toss the citrus rounds in the lime juice
- arrange the rounds onto a plate
- sprinkle with sea salt
- drizzle with agave nectar
- top with crumbled queso fresco and cilantro