The Surprise of Roasted Citrus and Avocado Salad
A sublime salad that makes use of whole citrus (except for the seeds).
Something miraculous happens when you roast thin slices of lemons and oranges at high heat.
They get all jammy, intensifying their sweetness and taming the overt bitterness of their rind.
I’ve added plenty of orange supremes — juicy segments devoid of their pith and membrane — to plenty of salads. But never had I added roasted slices to one before, where the flesh has largely disappeared in the cooking process, leaving behind mostly rind.
Even my husband, who normally blanches at anything remotely very bitter or sour, remarked how wonderfully refreshing this salad was.
A miracle, didn’t I tell you?
“Roasted Citrus and Avocado Salad” is from the new book, “Farmsteads of the California Coast” (Yellow Pear Press), of which I received a review copy. The book was written by Bay Area food writer Sarah Henry, with beautiful photography by Erin Scott of the YummySupper blog.
Whether you live in California or not, this book will make you appreciate the state’s farms even more. Twelve coastal farms are spotlighted with stories about the farmers, including what they grow, which farmers markets sell their wares, and whether there is a farmstand on site that you can visit. The farms span the gamut from Pie Ranch in Pescadero to the Apple Farm in Philo to Hog Island Oyster Company in Marshall.