Known for the modernized seafood she serves at Navy in New York, Camille Becerra gives her tart citrus salad a subtle floral flair with a dash of rosewater. The citrus fruit, so perfectly in season during winter, should be dressed only at the last minute.
Read on for Becerra's recipe!
Serves: 4-6Total Time: 30 minutesMake Ahead: Slice citrus fruits and refrigerate; toast almond slices.
3 grapefruits3 oranges3 clementines or mandarin oranges, peeled and sectioned3 tbsp agave nectar1/4 tsp pure rosewater1/4 cup sliced, toasted almondsFresh mint, optional
1. Using a sharp knife, peel grapefruit and oranges, removing all of the bitter white pith. Working over a bowl, cut in between the grapefruit and orange membranes to release the sections. Arrange all of the fruit on a serving plate.
2. In a bowl, whisk together agave and rosewater; drizzle over fruit. Scatter almonds and mint, if desired, on top and serve.