So, you’ve taken the plunge and made a batch of XO sauce. You’ve eaten it straight from the jar, and you’ve put it on rice and noodles. But now you want to switch things up and expand your XO-pairing horizons, without creating a lot more work for yourself in the kitchen. After all, you’ve already done the hard part: making the XO. Now it’s time to kick back and live the luxury-condiment high life.
Enter this end-of-season citrus salad. As winter winds down and spring produce starts to appear in markets, we’re quick to move on to the next green thing, often overlooking the abundance of amazing citrus that’s still in season. Don’t do that! Nothing goes better with the arrival of warmer weather than a bright, juicy citrus salad. Here, I pair an assortment of sweet and tart citrus (everything is fair game—oranges, tangelos, grapefruit, pomelos, tangerines, clementines, mandarins, you name it) with the deep, savory seafood notes of XO.
Pops of spicy, meaty XO are balanced by juicy bites of fruit and a simple Meyer lemon dressing spiked with minced scallion whites, cilantro stems, and fresh Thai chili. A scattering of fresh herbs and roasted peanuts rounds out the salad, for a killer dish that comes together in less than 15 minutes. (The peanuts, as well as the sesame oil, can be omitted if anyone at the table is allergic.)
Published at Mon, 22 Apr 2019 09:00:21 +0000