Citrus Salad with Lemongrass Syrup
Up to 8 servings
1/2 pink or red grapefruit per person, segmented, juice reserved
1/2 oroblanco per person, segmented, juice reserved
1/2 navel orange per person, segmented, juice reserved
1/2 cup honey
2 stalks lemongrass, white part only, cut into 2-inch pieces and bruised
1/2 vanilla bean, split and scraped
Zest of 1 lime
Mint leaves for garnish
Combine the citrus segments in a bowl. Cover and chill.
In a small saucepan, mix 1/2 cup reserved citrus juice (top off with water if necessary) with honey, lemongrass, and vanilla pod and seeds. Bring to a boil, stirring occasionally, and simmer until honey is dissolved. Remove from heat and let stand 30 minutes. Strain.
Divide citrus segments among serving dishes. Drizzle with syrup and garnish with lime zest and mint.
• Although pink or red grapefruit is highly recommended, feel free to make substitutions for this and the other citrus varieties and quantities.
• This recipe makes enough syrup for about 8 servings. Store any leftover syrup in the refrigerator for up to a week and use it in soda water, mixed drinks, etc.
Related: Recipe: Citrus and Onion Salad
(Image: Emily Ho)