CITRUS SALAD WITH PROSECCO (for four)
1 large pink or ruby grapefruit
1 large white grapefruit
4 blood oranges
4 navel oranges
2 Cara Cara oranges
2 Meyer lemons
sugar for sprinkling
blanched almonds, for garnish
1. With a serrated knife, peel all the fruit, removing both skin and pith.
2. Slice all the fruit crosswise about ¼ inch thick. Arrange slices in shallow bowls, making sure each serving has all colors. Add a few blanched almonds to garnish. Sprinkle lightly with sugar.
3. At the table, pour about 2 tablespoons of prosecco over each bowl.
from David Tanis, the New York Times