Photo courtesy The New York Times This week's Dining Section of the New York Times, features a Mark Bittman recipe for a citrus salad. A combination of seasonally delicious oranges and grapefruits dressed with shaved red onion, a light drizzle of olive oil, salt and pepper. I highly suggest adding some herbage to this mix; fresh mint or basil would be gorgeous. The perfect ying to the citrus's yang. Shaved fennel would also be a killer attribute. Regardless of which route you take, this bright, slightly sweet salad will indefinitely add some happiness and warmth to help sooth those winter doldrums. Serve it alongside your favorite piece of fish (or fish tacos, mmm) close your eyes, have a drink, and you'll think you've skipped off to some sort of tropical vacation as the sound of the honking horns and crazy man playing the recorder outside your window magically begin to disappear.
Until the garbage truck rolls by.
In which case, enjoy that second and third Corona with lime. You've earned it.
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