Ingredients
- 2 Tablespoons olive oil
- 3 Tablespoons sherry vinegar
- Pinch of flaky sea salt and cracked pepper
- 4 sumo oranges
- 2 grapefruits
- 4 mandarin oranges
- 1 small red onion – sliced thinly
- 1 small fennel bulb – sliced thinly
- 2-3 tender celery stalks – sliced thinly
- Handful of olives, black or green
Preparation:
- Blend a vinaigrette with olive oil and sherry vinegar, season with a pinch of sea salt and cracked pepper. Spoon this over the salad right before serving.
- Cut off thin slices from the top and bottom of your citrus fruit. Peel away skin and slice like a tomato.
- Arrange fruit slices on a large platter. over lapping slightly and scatter red onion slices, fennel, and celery. You can tuck in a few micro salad leaves if desired. Dot with olives and spoon dressing over all.
Debbie’s notes:
Sherry vinegar is lighter in taste than red wine vinegar. You may substitute the sherry for white or red wine vinegar. Add a bit more olive oil if you think the dressing is too tart, one tablespoons at a time.
For an oil free dressing sprinkle lightly with sherry vinegar, or a splash of bottled white wine.
This recipe is from the New York Times, February 1, 2017 / David Tanis City Kitchen. / Slightly adapted.
