This easy and elegant citrus salad from Chef Craig Harding is a fresh and sophisticated way to begin any meal.
1 blood orange
1 pink grapefruit
1 ruby red grapefruit
1/2 bulb fennel, very thinly shaved, fronds reserved for garnish
1/4 cup basil leaves
2 tbsp oil cured black olives
1/4 cup baby arugula
1/4 cup hydroponic watercress
Dressing1/4 cup Campari
2 tbsp white wine vinegar
2 tbsp sugar
as needed extra virgin olive oil
as needed salt and pepper
Garnishesoptional toasted pine nuts, finely sliced red onion, orange zest, mint, celery leaves
- For the dressing: Combine Campari, white wine vinegar and sugar in a small pot. Simmer until slightly reduced and a light syrup consistency, about 3 minutes. Let cool and season with salt and pepper to taste. Set aside.
- Remove and discard peel and pith from citrus. Segment or slice into rounds. Set aside.
- To assemble salad, arrange citrus on serving plates. Spoon a small amount of dressing over. Season lightly with salt and pepper and drizzle with a small amount of extra virgin olive oil. In small bowl, gently toss together fennel, basil leaves, black olives, arugula and watercress with dressing, just to coat. Arrange over citrus and drizzle with another small amount of extra virgin olive oil, if desired.
- Garnish with pine nuts and additional toppings if desired.