Salt Air and Farm

eyeswoon:

COLOR! FLAVOR! TEXTURE!

As an homage to both the sunshine state (I spent the past 10 days in Miami) and to the phenomenal salad I have feasted on, and swooned over, many times at Franny’s; here is my version of the perfect transitional citrus salad to take us from winter to spring.

So beautifully vibrant in color and absolutely yummy; pulling out all the stops that please my palette….sweet, refreshing, bright in flavor, crunchy, salty, spicy, and clean tasting!

Although this looks like a summer salad it is in a fact a winter creation since citrus is bursting & abundant from November to April.

I chose to use a pink grapefruit, navel orange, blood orange, and clementine’s….but feel free to substitute any citrus you love and can get your hands on.

I love the mild, crisp, and briny flavor these Sicilian green olives add to the dish when paired with the tart sweetness of the citrus, the punch from the raw red onion, added nutty crunch of the pistachios, and the clean herbaceous quality of the parsley that harmonizes so beautifully with the other ingredients….this salad is just brilliant!!

Athena’s recipe

1 pink grapefruit ~ slicing off top and bottom; removing peel and pith with a chef’s knife; and slicing ½” thick rounds…..you should get 6 slices

1 navel orange ~ slicing off top and bottom; removing peel and pith with a chef’s knife; slicing out each segment between the membranes

1 Blood Orange ~same as grapefruit / 4-5 ½” disks

1 Clementine ~ simply peeled and separated

arrange all citrus in layers on the plate

Juice remaining citrus and reserve for dressing.

5-8 sprigs of fresh Italian flat leaf Parsley; rinsed, dried, and coarsely chopped

1 medium red onion halved and sliced thin

¼ cup Castelvetrano Sicilian green olives, halved

¼ cup of pistachios

teeniest amount of diced habanero (optional)

Arrange the above ingredients on top of the citrus

I drizzled some EVVO and used the remaining juice from the citrus to make a lite dressing

To finish….a sprinkle of Maldon sea salt, fresh ground blk pepper, and i zested some citrus rind atop

enjoy ; )