Sicilian Citrus Salad.
Serves: 6
Time: 20 minutes
Ingredients:
3 tablespoons olive oil, plus more for drizzling
2 tablespoons red wine vinegar, plus more for drizzling
3 Cara Cara oranges, navel oranges, or blood oranges
2 pink grapefruit
1-2 watermelon radishes, thinly sliced
(1 bunch of red radishes will work)
2 small fennel bulbs, thinly sliced
1/4 cup fennel fronds, roughly chopped
1/2 cup Castelvetrano olives, pitted
Kosher salt
Freshly ground black pepper
Flakey finishing salt, such as Maldon
Instructions:
1. Whisk together olive oil and vinegar in a bowl. Season with salt and pepper and set aside.
2. Using a knife, peel the citrus completely so no pith remains, and the flesh is completely exposed, then slice into 1/4-inch slices. If the citrus slices are too large, cut in half. Arrange citrus on a platter in a random pattern letting them overlap.
3. In a large bowl, add radishes, fennel, fennel fronds, olives, and vinaigrette. Season with salt and pepper, then toss to combine. Taste for seasoning and add a drizzle of more olive oil or vinegar if needed. Scatter mixture on top of the citrus.
4. Sprinkle the top with a large pinch of finishing salt, a crack of black pepper, and a few more fennel fronds for garnish.
*Because citrus is at its peak in the winter months, this salad is a great winter salad (despite its bright colors). To make it even more wintery, omit the radishes and add 1 small red onion, very thinly sliced. You can even add a handful of chopped radicchio or endive.