Citrus & Almond Salad
This winter salad is not only good-looking and easy to make, but it also showcases one of my biggest food obsessions: citrus. You can use almost any citrus (even limes and lemons in small quantities), as long as they’re ripe and juicy. If you can’t find frisée, thinly slice a fennel bulb as a substitute.
Ingrediënten
Serves 4
- 1 blood orange
- 2 oranges I like Cara Cara
- 1 grapefruit I like Oro Blanco
- 1 head frisée
- 1 jalapeño halved
- ¼ cup extra-virgin olive oil
- Freshly squeezed juice from ½ lemon
- Freshly squeezed juice from ½ lime
- 2 tablespoons whole blanched almonds lightly toasted (see this page)
- 1 tablespoon fresh flat-leaf parsley leaves for garnish
- Finely grated Parmigiano-Reggiano or Pecorino Romano
Instructies
- Peel the oranges and grapefruit using a sharp knife, then thinly slice each horizontally, discarding any large seeds.
- Discard the tough outer leaves of the frisée until you’re left with the delicate white heart.
- Tear the heart into bite-size pieces, rinse with cold water, and pat dry.
- Rub your serving dish with the jalapeño.
- Arrange the citrus across the platter, alternating between the oranges and the grapefruit, then top with the frisée.
- Drizzle with the olive oil, lemon juice, and lime juice, then cover the platter with plastic wrap and set in your refrigerator to marinate in its own juices for at least 30 minutes, or up to 2 hours.
- Once the citrus has marinated, top it with the almonds, parsley, and Parmigiano-Reggiano to taste.
- Serve, scooping up the juices and oil that have gathered at the bottom of the platter.
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