Comments on: mixed citrus salad with feta and mint

By: Jiffy

Jiffy — Wed, 30 Jun 2010 20:53:18 +0000

This is making my mouth water. My guess is that some fresh Lemon Balm from the garden would go great with it… :)

By: sarahjrslm

sarahjrslm — Mon, 10 May 2010 13:09:34 +0000

@kim, it just depends how many pieces of fruit you use, and how big they are. I made this the other day for a breakfast salad with french toast, and a medium grapefruit, and medium orange were enough for 2 people, plus extra for lunch!

I had commented earlier (#152). I got new knives and the fruit cut beautifully!

By: Kim

Kim — Sun, 04 Apr 2010 00:30:14 +0000

Yum!! Any suggestions on about how many this would feed? Thanks!

By: Marianna

Marianna — Fri, 19 Mar 2010 05:14:44 +0000

I just have to tell you, I have dreams about this salad. I saw the recipe a few weeks ago and have been wanting to make it ever since.

By: stacy

stacy — Sun, 07 Mar 2010 03:54:44 +0000

MMMMM! We just had this for dinner, and over dinner I made a commitment to finally commenting when I try one of your creations. We used blood orange, grapefruit, cara cara, and minneola. And shallots instead of onion. I love everything you post and have introduced everyone I meet to the website. Thanks for another delightful meal!

By: Fraser

Fraser — Wed, 03 Mar 2010 22:44:31 +0000

This is completely delicious.

By: Misia

Misia — Wed, 03 Mar 2010 01:35:43 +0000

also spectacular with a twist – or rather as a very local and traditional Sicilian salad called Insalata Siracusana I’ve come across while there (supposedly – historically unsophisticated dish made with readily available local ‘unsophisticated’ ingredients);
it consists of slices of orange (blood orange is great but not necessary), very thinly sliced halved red onions, whole pitted black olives, cautious sprinkling of coarse salt and quite generous drizzle of intensive extra virgin olive oil (optionally – few slices of very firm, almost unripe tomatoes) and (really few) cut in thin stripes / shredded basil leaves

By: Sabrina

Sabrina — Wed, 17 Feb 2010 13:43:49 +0000

I made this last night! it was so delicious and a total breath of fresh air. i have leftover i’m bringing for lunch today and feel so virtuous eating all that vitamin C! thanks for another great recipe.

By: Victoria

Victoria — Tue, 16 Feb 2010 22:30:09 +0000

This post made me happy and sad at the same time.

Happy – Two weeks ago, I walked through the Park to go to the UWS Fairway at around 2 in the afternoon on a Saturday so bleak, there were few people around. I mean, the only people I could figure out who were in the Park (from their accents) were foreign visitors. Since I came out on the West Side at 81st Street, I decided I could afford to take a little time and pop into Zabar’s too.

Well, the reason there was no one on the street was because every single person over the age of 18 who lives in NYC was either in (a) Zabar’s or (b) the UWS Fairway. I couldn’t believe it. Who knew one could teletransport to each place?

Sad – Three years ago my darling father, who lived in Paramus, died one month shy of his 84th birthday. Fortunately, he had a very short illness, and was great up until then. The last picture I have of him is sitting at the table of my friend’s house in Vermont six weeks before he died, happily eating a delicious lunch. Alas, the Paramus Fairway opened after he died. He would have LOVED IT!

By: Tiffany

Tiffany — Sun, 14 Feb 2010 02:32:07 +0000

This looks amazing. After being snowed in and running out of fresh fruit for a few days, anything fresh looks great.