Clean, fresh, and a little sweet, this citrus salad is delicious on it’s own, or even served in a bowl with champagne poured on top. It’s officially a brunch classic for me.
2 blood oranges supremed
2 grapefruits, supremed
2 tablespoons mint, finely chopped
2 tablespoons vanilla sugar (recipe below)
Slice the skin off the oranges and grapefruits, and slice between the white membrane, segmenting the fruit. Combine the fruit and juices in a bowl with the mint and vanilla sugar. Let everything sit together for about 15 minutes, then serve.
INGREDIENTS (VANILLA SUGAR)
For 2 cups
1 vanilla bean
2 cups of sugar
Split the vanilla bean with a paring knife and using the blunt side of the knife scrape all of the seeds in the bean out. Place the seeds in a bowl with the sugar. Slice each bean in half crosswise and pop each half in a jar. Using your hands or a food processor, blend the vanilla seeds and sugar. Fill the jars with the sugar mixture, pouring over the empty bean. The bean will continue to infuse the sugar for weeks. The sugar is best two weeks after preparing. Enjoy!