This salad is a favourite for sure. It's easy and packed with flavour. It is a citrus season show stopper! Great for entertaining or just for lunch. Make it now...
Ingredients
3 cara cara oranges (use navel if you can't find cara cara)
3 blood oranges
1 large shallot
2 tablespoons toasted and chopped pistachios
12 green olives (Castelvetrano, if you can find them, are amazing), pitted and smooshed (you can slice if you like a cleaner look)
pinch of red pepper flakes
pinch flaky sea salt (I used Maldon)
pinch pepper
2 tablespoons good quality olive oil
2 tablespoons red wine vinegar
parmesan shavings to garnish
Method
Toast whole pistachios for a few minutes in a hot skillet. When you can smell them, they are ready. Watch carefully, as they burn quickly. When cooled chop roughly.
With a sharp knife, remove the peel and pith from 2 blood oranges and 2 cara cara oranges in longitudinal cuts (from top to bottom), following the curve of the orange. Make sure no white pith remains, only flesh. Cut the fleshy oranges into 1/4 inch round wheels. Set aside
With the remaining blood orange and cara cara orange, peel and remove pith, same as above. Segment orange slices, cutting in-between the membrane of each piece. Set aside.
Slice shallot into very thin strips. Set aside.
In a small bowl, whisk the olive oil and vinegar together until combined.
Assemble the citrus onto a platter, overlapping wheels and segments. Season the citrus lightly with salt and pepper, enhancing the sweet flavour. Scatter sliced shallots on top. Sprinkle olives, pepper flakes and pistachios on top. Slowly drizzle olive oil and vinegar mixture over the top. Add more finishing salt and cracked pepper if needed.
Top with shaved parmesan cheese before serving.
Enjoy!
Krista
Recipe Notes:
*This salad is best served fresh.
*Salad inspiration from Eye Swoon here.
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