It is such a gift that during the greyest, coldest, dullest days of the year the best citrus fruit is available. I’ve been eating oranges almost every day. One of my favorite ways to eat oranges is in a citrus salad. This is a re-creation of a dish I had a The Four Horsemen, a wine bar in Brooklyn. If it seems weird, just try it. I swear it’s a really delightful snack.
1 Grapefruit
1 Navel Orange
1 Blood Orange
Olive Oil
Salt
Pepper
Pecorino Romano
Use a serrated knife to cut the pith of the oranges and grapefruit – don’t just peel them. The pith is very bitter so it is worth the effort to cut it off. Slice the fruit to make rounds. Arrange the slices on a plate. I like to mix up the different colors, but I think it would also be cool to do a gradient. Drizzle the oranges with extra virgin olive oil, sprinkle with flakey sea salt, and a few cracks of fresh pepper. Shave some pecorino Romano cheese over the top.
Ingeborg Ingeblog 