Citrus Salad with Lemon-Lavender Syrup
This is a delightfully refreshing salad to serve at the end of a warm winter meal.
Citrus Salad with Lemon-Lavender Syrup
This citrus salad combines vibrant orange slices with a delicate lemon-lavender syrup. Perfect as a refreshing dessert or a light winter side dish.
Ingredients
- 6 oranges, different varieties if possible, peeled and sliced into disks
- 6 blood oranges, peeled and sliced into disks (if blood oranges are not available, you can substitute other varieties)
- Juice of 1 Meyer lemon
- Juice of 1 lemon
- ½ cup water
- 1 teaspoon lavender flowers, fresh
- 1 tablespoon sugar
Instructions
- Arrange the orange slices on a large platter, alternating the different varieties.
- Combine the lemon juices, water, lavender flowers and sugar in a small saucepan over medium heat. Bring to a boil, then reduce to a simmer and cook until syrupy, about 3–4 minutes.
- Pour the syrup through a strainer over the fruit.
Nutrition
Calories: 101kcal | Carbohydrates: 26g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 1mg | Potassium: 368mg | Fiber: 5g | Sugar: 20g | Vitamin A: 445IU | Vitamin C: 109mg | Calcium: 81mg | Iron: 0.2mg
This recipe accompanies Sweet & Savory: Cooking with Fruit, where Pascale Beale explores the lively contrasts that fruit can bring to savory cooking.
Pascale Beale
Chef, teacher and food writer, Pascale Beale, owner of Pascale’s Kitchen, grew up in an eccentric European family who cherish food, wine and the arts. She is the author of 10 Mediterranean-style cookbooks, including the best sellers Salade and Salade II. Her food memoir, 9’ x 12’: Adventures in a Small Kitchen, a multi-media book, is hosted on Substack. Her latest cookbook is Flavour: Savouring the Seasons.
