Yuzu Citrus
Winter Salad with Citrus Vinaigrette
Ingredients
- 6 oz mixed greens
- 1-2 Fuyu Persimmons, peeled (optional) and sliced
- 1-2 tangerines or other citrus, peeled and segmented
- 1/2 cup fresh pomegranate arils (from half a pomegranate)
- 1/2 cup candied pecans
- 2 oz fresh goat cheese, crumbled
- Citrus Vinaigrette
Recipe Notes
Adapted from FoodFanatic.com. 4-6 side servings.
Directions
Divide greens among serving bowls. Top with slices of persimmon and citrus, sprinkle of pomegranate seeds, a few candied pecans, and crumbled goat cheese. Drizzle with dressing, toss gently to combine.
Citrus Vinaigrette — In a small jar with a tightly fitting lid, put half a minced shallot, one and a half tablespoons champagne vinegar, juice from one lemon, about 3/4 cup olive oil, a little lemon or yuzu zest, one tablespoon of fresh thyme leaves, and salt and pepper to taste. Close up the jar and shake it all up.
Simple Yuzu Kosho
Ingredients
- 10 Yuzu citrus
- 4 chilies (green or red)
- 2 tbsp sea salt
Recipe Notes
Kosho is a Japanese condiment, delicious on fish or stir fried vegetables like daikon. We had it on steam broccoli — it was delicious. This recipe has been adapted from one by Felice on Cookpad.com. It makes about a quarter cup of Kosho but a little goes a long way! And it will keep for several weeks, though the aromatics will dissipate with time. The photo above includes a bowl of the juice from 10 yuzu fruit — a little less than a quarter cup. Yuzu do not produce a lot of juice! We did not use the juice in the kosho but plan to use it in a cocktail.
Directions
Because you’ll be using the zest of the yuzu citrus, be sure to use organic yuzu. After you’ve rinsed the yuzu, use a vegetable peeler to remove the surface layer, minimizing the pith. The pith is bitter but also is high in antioxidants so it doesn’t hurt to have some included. You can use a zester but it can take longer and you may lose more of the aromatics. Mince the slivers of yuzu skin finely.
Depending on how spicy you like your kosho to be, remove the seeds and inner ribs of the chilies — or leave them in if you like it spicy! We used Fresno chilies and removed the seeds and ribs, and it was moderately spicy. Mince the chilies finely in with the minced yuzu. Mix in the sea salt. And you’re done! Store the kosho is a glass jar and keep it in your fridge.
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