Provençal Orange Salad
The citrus season is here and it’s juicy and sweet . This winter citrus salad is a combination of a few recipes and they work well together.
Serves 4
Ingredients:
½ small red onion
3 seedless oranges, such as Cara Cara or navel
3 blood oranges
3 mandarins, peeled and segmented
½ fennel bulb, top and core removed
10 large green olives, such as Picholine or Castelvetrano, pitted
1½ tablespoons julienned fresh mint leaves
1½ tablespoons julienned fresh basil leaves
Kosher salt and freshly ground black pepper
Turmeric and Black Pepper–Citrus Dressing (recipe follows)
Directions:
Slice the onion crosswise in very thin half-rounds, place in a small bowl, and cover with ice water for 15 minutes. (This softens the pungency of the raw onion and makes a big difference in the salad.) Drain and set aside. Meanwhile, cut the ends off all the oranges with a serrated knife and stand each one on a flat end. Slice down the side of each orange to remove all the peel and white pith, then slice each orange crosswise in ⅓-inch-thick rounds, discarding any seeds.
Place the oranges and all the juices on a platter. Slice the fennel crosswise very thinly by hand or with a mandoline, and distribute the fennel slices on the oranges. Sprinkle on the drained red onion, the olives, mint, basil, 3 tablespoons olive oil, 1 teaspoon kosher salt, and ½ teaspoon pepper. Toss gently, taste for seasonings, and serve at room temperature.
Turmeric and Black Pepper–Citrus Dressing
Makes 1 cup
Ingredients:
½ cup fresh lemon juice
2 tsp honey
2 tsp peeled, finely grated ginger
1 tsp ground turmeric
½ cup extra-virgin olive oil
Kosher salt Freshly ground pepper
Directions:
In a medium bowl, combine the lemon juice, honey, ginger, and turmeric and whisk to blend. While whisking continuously, stream in the olive oil until the dressing is smooth and assumes a color that makes you feel healthy. Season with salt and add as little or as much pepper as you like. The dressing keeps, covered and refrigerated, for up to 2 days.