Source: Ave Lambert, CUESA
1 large Cara Cara orange, peeled and ends trimmed
1 large blood orange, peeled and ends trimmed
1 pomelo or other mixed citrus, peeled and ends trimmed
1 large or 2 small fennel bulbs, thinly sliced on a mandolin
¼ cup extra-virgin olive oil
¼ cup torn mint leaves
Local sea salt and freshly ground black pepper
⅓ cup chopped walnuts, pistachios, almonds or pepitas toasted
First, choose your fruit.
Place a sieve over a medium bowl. Hold a Cara Cara orange over the bowl, and using a paring knife, cut along the membrane on both sides of each segment. Free the segments and let them fall into the sieve. You can supreme your citrus or cut it into “wheels”. Use a paring knife to peel away the skin and pith, then slice the fruit into rounds. Repeat with the pomelo, blood orange and other citrus. Squeeze the membranes over the bowl to extract as much juice as possible, reserving the juices in the bottom of the bowl. Place the fruit segments and fennel in a salad bowl.
Whisk together the olive oil, mint and 3 tablespoons of the reserved juice. Season with salt and pepper, to taste. Pour over the fruit and fennel. To finish the citrus salad, we recommend adding texture. Add the chopped walnuts, pistachios, almonds, or toasted pepitas (pumpkin seeds).
Use a platter to plate the fruit salad where it looks like it “fell from the sky”.