A Supreme Citrus Salad
Ingredients
Directions
Ingredients
2
navel, Cara Cara or blood oranges
1
red grapefruit
1
ripe avocado
2 tbsp
olive oil (something mild but fruity)
Flaky salt
A Supreme Citrus Salad
This salad is really all about the pure and plump supremes (aka sections) of citrus. Add scoops of avocado, a little olive oil and salt, and it’s done. If you’ve never supremed citrus, doing so is a simple combination of small knife cuts that you can use to make all your grapefruits and Cara Caras more luxurious. Just make sure you have a sharp paring knife.
2-4 servings
- Slice the tips off the oranges to create two flat surfaces (just deep enough to see about a quarter-size area of the orange flesh, with pith around the edge). Set the oranges flat on a workspace and use a sharp paring knife (its sharpness is very important!) to make top-to-bottom curved cuts, slicing just the peel and pith off, exposing the flesh. Trim any pesky white pithy parts off.
- Start cutting the orange into segments by using your paring knife to make a slice along (and as close as possible to) one of the membranes all the way down to the core. Make an identical slice along the opposite membrane to release the segment from the membrane’s hold. Place the segments in a small, shallow bowl. Repeat with the remaining segments, and then squeeze any juice left in the membrane over them.
- Cut the grapefruit like the oranges above—but be a little gentler, because grapefruit sections are more delicate. Place them in the same bowl with the orange supremes. Blood oranges bleed their color, so if you’re using them, keep the different citrus types separate until serving.
- Halve and pit the avocado. Use a spoon to scoop chunks a little larger than the citrus supremes onto a platter. Pour the citrus supremes and their juices over the top, then drizzle olive oil over the whole thing, season with flaky salt, and serve.
Christian Reynoso
Christian is a California based chef, writer, and freelance recipe developer. He spent the last five years cooking as sous chef at Zuni Café. He has a bi-monthly cooking column in the San Francisco Chronicle and has words in Edible Magazine, Food52, and Epicurious. When he's not at home he's traveling to Mexico, exploring its cuisine and his heritage.