Citrus and carrot salad with currants and toasted sunflower seeds

A burst of flavour in simplicity. Texture and colour. Easy, swift to make, a lingering sweetness on the palate…like life should be.

carrotsalad1-12-6-2008-3-58-00-pm

citruscarrotsalad

…cutting an orange into segments…

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13 responses

  1. ooh, fresh and zingy and absolutely delicious by the sound of it! This looks so refreshing and healthy too, what more can you ask for. A beautiful illustration perhaps?

    07/12/2008 at 18:43

  2. Lots of reds & oranges in this salad but many different flavours…refreshing.

    07/12/2008 at 23:36

  3. I love the expert surgery on the blood orange! Now if only I could find a blood orange.

    08/12/2008 at 11:57

  4. Oh, this is nice, perhaps as a starter course for brunch? A little vodka, maybe?

    09/12/2008 at 06:33

  5. What a lovely salad this is and so beautifully presented! Good job, Ronelle!

    09/12/2008 at 20:29

  6. Love Carrots salad, I just never had it with orange. Sounds very refreshing!
    Cheers,
    Elra

    10/12/2008 at 05:06

  7. Jean

    I fiddled with this a bit, used pine nuts instead of sunflower seeds because I had them in the pantry; clementines instead of oranges. The flavor combination was surprisingly delicious — bright, clean, lovely complimentary flavors, and so not like the heavy dishes usually offered during this season of overindulgence. Thanks…it was quite a treat.

    10/12/2008 at 22:17

  8. I feel as if I can taste it already! how refreshing + delicious esp. for winter salad!

    15/12/2008 at 21:13

  9. Looks delicious and refreshing, perfect for summer days. Love it !!!

    17/12/2008 at 11:47

  10. What a vibrantly flavorful and colorful salad! I love everything about it.

    18/12/2008 at 01:46

  11. oh im glad to see you again my dear ronell! i haven been away for a while..love the introduction of this post :-) as usual you impress as again with your talent! i love so much the drawing they are worth eating hehehehe

    18/12/2008 at 11:00

  12. Oh what a lovely amuse bouche this would make – so light and zingy. Definitely bookmarking it :) A friend of my mom’s used to peel ruby grapefruit segments and freeze them – it was like having homemade tinned grapefruit available in your freezer every morning!

    14/01/2009 at 19:04

  13. Pingback: Scorpion fish with citrus salad(Rascasse aux agrumes) « Myfrenchkitchen

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