RECIPE: Citrus Salad

with fennel, toasted pistachios, and castelvetrano olives


 

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

INGREDIENTS

  • 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

Citrus-Salad-ingredients-770x171.jpg

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.


 
The Good Food Awards   February 14, 2019

The Good Food Awards
February 14, 2019

 

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