Bright Citrus Salad
This recipe is a take on my Citrus Salad with Five Spice Honey, with a decidedly more Mediterranean take and the perfect vibrant bite for a cold winters day (though it’s delicious all year long). The briny tang of olives are the perfect pairing with the citrus, and the complex flavors of my favorite Five Spice Honey. If you don’t have kalamata olives, feel free to use any good, jarred olive variety (avoid canned olives, which have little flavor or texture). Feel free to mix it up and add thinly sliced fennel or roasted beets.
Serves 4
INGREDIENTS
1 grapefruit
1-2 oranges
1 blood orange
One quarter small red onion, very thinly sliced
¼ to ⅓ cup pitted Kalamata olives
¼ cup honey
1 tsp five spice powder
Shaved Pecorino Romano
¼ cup roughly chopped toasted pistachios
Extra virgin olive oil, for finishing
Flaky sea salt, for finishing
METHOD
With a sharp knife, peel all citrus and cut into ¼“ rounds, breaking in half any larger rounds like the grapefruit. Arrange on serving platter or shallow bowl. Arrange red onion and olives atop (if you like, tear the olives in half).
In a small heatproof measuring cup, combine honey and five spice, stirring to combine. Microwave for 15 seconds to thin out slightly.
Drizzle five spice honey atop citrus, top with shards of Pecorino Romano then finish with a glug of olive oil and flaky sea salt and serve.
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