Citrus Salad with Prosecco


  • 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
  • Prosecco

Cooking Instructions

Step 1: With a serrated knife, peel all of the fruit, removing both skin and pith.

Step 2: Slice all of the fruit crosswise about 1/4 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.

Step 3: At the table, pour about 2 tablespoons of prosecco over each bowl.


From NYT Cooking