February is the heart of citrus season, and so we’re sharing a light, fresh recipe that’s easy to throw together and sure to please. Perfect for entertaining, and even better for those times when you need a quick win for dinner.
Makes 4 Servings
1 meyer lemon
2 cara cara oranges
1 pink grapefruit
2 blood oranges
1 small bulb fennel — thinly shaved, green fronds reserved
6 ounces castelvetrano olives — pitted and thinly sliced
4 ounces toasted Italian pistachios — coarsely chopped
micro greens to garnish (micro arugula, frisée, red and green mustard)
1 candy cane beet — sliced paper thin
salt and freshly ground black pepper
extra virgin olive oil
TO MAKE THE SALAD
Peel the citrus and cut into sections. (Reserve some juice separately.) Thinly slice fennel and place in ice water for 30 minutes to curl. Arrange citrus sections on the plate, and scatter with olives and pistachios on top. Drizzle citrus vinaigrette over salad, and garnish with sliced beets, micro greens, and reserved fennel tops.
TO MAKE THE CITRUS VINAIGRETTE
Measure out the following:
30 grams citrus juice
20 grams extra virgin olive oil
salt to taste
In a small bowl whisk reserved juices with olive oil, season with salt.