Adapted from Saveur, this citrus salad is like eating a vacation somewhere warm and exotic. The bold flavors and bright colors wake up your senses, and somehow make a grey day feel extravagant. This recipe is best with a medium-bodied, balanced olive oil without too much pepper or grassiness. Cru di Cures from Lazio is just perfect. A vibrant combination of citrus would be most visually striking, but there’s absolutely nothing wrong with “just” oranges. The only rule is to use the best ones you can find.
You can make the relish a day or two beforehand, so long as you don’t add the nuts or the parsley until you’re ready to serve.
SERVES: 4 as an appetizer or side
TIME: 45 minutes
- Almonds or shelled pistachios, 40g / 1/4 cup
- Castelvetrano olives, 60g / 1/3 cup, coarsely sliced off their pits.
- Cru di Cures Extra Virgin Olive Oil, 3 Tbsp, plus more for drizzling
- Red Wine Vinegar, 2 Tbsp
- Shallot, 1 small, minced (about 1 Tbsp total)
- Peperoncini, 3/4 tsp, minced
- Black pepper, 1/4 tsp, freshly ground
- Assorted citrus fruits, 4-6 (such as oranges, blood oranges, and grapefruits)
- Italian parsley, 1/3 cup, coarsely chopped
- Salt Flower, to taste
- Preheat the oven to 325°F / 160°C. Spread the nuts on a baking sheet and toast for 5-6 minutes. Allow to cool, then coarsely chop and set aside.
- In a medium bowl, mix together the bits of castelvetrano olives, 3 tbsps of the olive oil, shallot, red wine vinegar, peperoncini, and black pepper.
- Top and tail the citrus, then stand each fruit on one end and slice off the remaining peel. Cut the naked fruit into pinwheels, each about 1 cm / 1/3 inch thick. Remove and discard any seeds. Arrange the slices in a single layer on a wide platter and sprinkle with salt flower.
- Add the parsley and nuts to the olive mixture and stir gently to combine. Spoon evenly over the citrus slices, then drizzle generously with more olive oil.
- Serve the citrus salad at room temperature with a side of bread to mop up the juices.