Equipment
Ingredients
Main
- 4 orange
- 4 orange
- 2 grapefruit
- ½ shallots or red onion, thinly sliced into rings
- 2 fennel, trimmed and thinly sliced into rings
- 60 ml olives, pitted
- 90 ml olive oil
- 30 g mint or basil leaves
- ½ g red-pepper flakes, a pinch
- ½ g dried oregano, a pinch
- 2 g salt, to taste
Nutrition (per serving)
Method
Cut the top and bottom off each orange and grapefruit using a serrated knife so the fruit sits flat on the cutting board.
Remove the peel and white pith from the citrus by cutting downward following the natural curve of the fruit to expose the flesh.
Slice all oranges crosswise into thin rounds and remove any seeds found within the slices.
Cut between the membranes of the grapefruit to release individual segments, known as supremes, and reserve any released juice.
Arrange the citrus rounds and segments on a serving platter or across individual plates.
Scatter the sliced shallots or red onion, fennel rings, and pitted olives evenly over the citrus base.
Drizzle the salad with the olive oil and any reserved citrus juices.
Garnish with mint or basil leaves, then sprinkle with red pepper flakes, dried oregano, and salt.
Chef's Notes
- For the best texture, use a very sharp knife for segmenting the citrus to avoid tearing the delicate membranes. A mandoline slicer can also be used for uniformly thin fennel.
- Taste your olives before adding them. If they are particularly salty, you may want to rinse them or use fewer in the salad.
- The key to a great citrus salad is balance. Adjust the amount of onion and olives to complement the sweetness of the fruit, and don't be shy with the fresh herbs.
- Consider adding a pinch of sugar to the dressing if your citrus is very tart, or a splash of lemon juice if it's too sweet.
Storage
Refrigerator: 12 hours — Citrus will release significant juice over time; best consumed immediately.
