Citrus Salad with Saffron Dressing – a delicious recipe with extra-virgin olive oil, threads, orange juice, pink grapefruits, oranges, clementines. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
In a small saucepan, heat the olive oil.
2
Transfer to a small bowl and crumble in the saffron.
3
Let stand for 10 minutes.
4
Add the orange juice to the saucepan and boil over moderately high heat until reduced to 1/4 cup, about 7 minutes.
5
Add the juice to the saffron oil and let cool.
6
Using a sharp knife, peel the grapefruits and oranges, cutting off all of the bitter white pith; cut the pith from the clementines.
7
Finely chop the clementine and add to the saffron oil, along with the lemon zest.
8
Working over a large, shallow bowl with the oranges and grapefruits, cut in between the membranes to release the sections.
9
Pour the saffron dressing over the sections and stir gently.
10
Serve.
245
kcal
Calories
8
g
Fat
47
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, Pinch of saffron threads, 1/2 cup fresh orange juice, 6 pink grapefruits, and more.
Yes, Citrus Salad with Saffron Dressing falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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