The thing about early spring, at least here in the Hudson Valley, is that it basically looks and feels exactly like winter. For most of March and even into April, it’s cold and damp, and nothing in the garden will grow. During these dog days, a bright and zingy citrus salad feels like a life-saver. And it’s simplicity itself: juicy, sweet blood oranges (and a few mandarins for variety’s sake), tossed with crisp endive and some quick-pickled red onions. Toss over a little peppery mint and pistachios for crunch and that’s it. A drizzle of good olive oil and a sprinkle of flaky salt is all the dressing it needs.
There’s nothing wrong with the bottles of tonic you find in any grocery store, but once you make homemade tonic, it’s hard to go back. It has so much more flavor! Bursting with citrus, spices, and herbs, it’s the perfect balance of sour, sweet, bitter, herbal and floral. Once you source the ingredients, it’s simple to make and one batch can last you the whole summer (unless you’re us).