It’s that time of year when you need a little spark to lighten up your dinner. One of my favorite salads is this Sicilian Citrus Salad utilizing what’s fresh in the market now. It’s based on recipes that have appeared in the New York Times over the years, but truth be told it is something that my Sicilian grandmother would have made.
And there’s another thing. Having grown up with my Italian and French grandparents, we always had our salad after our entree. A proper salad acts as a digestif. The world has changed with regards to this, but my old habits die hard and I truly relish a refreshing salad after my entree. Give it a try and see if you don’t agree.
Late Winter Citrus Salad
2 handfuls of baby arugula
1 cup radicchio, shredded
1 large Cara Cara orange, peeled, sliced lengthwise and then across, white pith removed
1 blood orange, peeled and sliced crosswise
1 rib of celery, sliced
¼ cup brined cured black olives, pits removed
2 TBS extra virgin olive oil
1 TBS red or white wine vinegar
Salt and pepper to taste
Place the arugula and radicchio on a platter
Top with the citrus segments, celery and olives.
Whisk together the olive oil, vinegar, salt and pepper.
Drizzle over the composed salad.