This is one of those great combinations that is so simple it can deceive you into thinking it might be dull. It really isn’t, and in fact the combination is even better then the herb you might naturally think of – Mint. I would highly recommend this for the cold and flu season as a good way to get that ever important vitamin C!
This week’s Weekend Herb blogging is being hosted by Sher from What Did You Eat. I discovered her blog months ago and it is one of my regular hits. She inspired me to make an asian noodle salad a while back that was fabulous. Plus I love her cat.
This recipe came from a cooking class I took with Chef Eric a few months ago and is also available on his website.
[print_this]Citrus and Basil Salad:
3-4 fresh basil leaves
1. Peel the fruit using a chefs knife. Take the top and bottom off of the fruit and place it bottom side down – you should have a ring of peel around the fruit but be able to see the inside of the fruit from the top. Place your knife where the fruit meets the white part and slice down following the shape of the fruit. Pivot the fruit and continue until it is peeled. Holding it over your serving dish, slice the wedges out of the fruit between each membrane and afterwords squeeze all the juice out into your bowl.
2. To chiffonade the basil, stack the leaves up and roll up widthwise. Chop thinly – you should be left with long curls of basil.
3. Toss basil with the fruit and serve.[/print_this]