Toasted cumin, pumpkin seeds, and fresh herbs (dealer’s choice) make this winter citrus salad one to remember. —INGRAIN, Fall/Winter 2019
Such a bright and refreshing start to a Mexican-inspired Thanksgiving feast is welcome at the holiday table. If you’re using mainly smaller citrus, like blood oranges and tangerines, you’ll need to toss a few more into the salad.
Pairing This winter citrus salad has an earthy crunch and grassy notes that complement almost any IPA style: West Coast (mega bitter hop profiles and high ABVs), East Coast (easy drinking with a hazy, cloudy appearance), or the newer “Midwestern style” (balanced malt character and a bracing hop backbone; think Next Coast IPA).
Makes 8 to 10 servings
2 tablespoons cumin seeds
½ cup pumpkin seeds (raw, unsalted)
10 to 12 mixed citrus (blood and other orange varieties, tangerines, grapefruit)
Handful of kumquats (if available)
½ medium red onion
2 serrano peppers
Handful fresh herbs (oregano, cilantro, or mint)
Extra-virgin olive oil
2 tablespoons cumin seeds in a medium sauté pan over high heat until lightly toasted, stirring constantly. Repeat process with ½ cup pumpkin seeds (raw, unsalted). Set aside.
10 to 12 mixed citrus (blood and other orange varieties, tangerines, grapefruit), divide into sections (remove membrane), and pop out any seeds and pithy centers. Slice a handful of kumquats (if available) in half. Finely chop (or thinly slice) ½ medium red onion, place in a small bowl, and cover with cold water for 10 minutes. Strain onions and set aside.
Mixed citrus + kumquats (if using) + red onions + cumin seeds in a large serving bowl and gently toss to combine. (Be careful to not break up fruit.) Scatter 2 serrano peppers (thinly sliced, optional) + pumpkin seeds + handful fresh herbs (oregano, cilantro, or mint, leaves only) on top of citrus.
Sea salt lightly over salad and drizzle extra-virgin olive oil generously on top. Serve immediately.
For more pairing tips, check out our Holiday Beer & Food Pairings guide.