Published January 1, 2013. From Cook's Illustrated.
Savory salads made with oranges and grapefruit are an impressive way to showcase colorful winter fruit but only if you can work with the bitterness of the grapefruit and prevent the fruit’s ample juice from drowning the other components. We started by treating the fruit with salt to counter its bitter notes (a technique we’ve used in the past with coffee and eggplant), but the salt pulled even more juice out of the fruit and onto our platter. Draining the seasoned fruit enabled us to preemptively remove the excess juice, some of which we used in the dressing for the salad greens. Salted nuts added richness that contrasted nicely with the fruit and the assertively flavored greens, and dried fruit added texture and sweetness.
You may substitute tangelos or Cara Caras for the navel oranges. Valencia and blood oranges can also be used, but since they are smaller, increase the number of fruit to four.
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