This is a salad that takes the purest foods of winter — and in California, that will always mean citrus and avocados— and marries them with olio nuovo for a light, refreshing dish that speaks of sunshine. Try it yourself at home!
Citrus Salad with Olio Nuovo
1/4 pound mâche (or substitute arugula)
1 medium fennel bulb
1-2 watermelon radishes
3 oranges: Cara Cara or blood oranges
2 avocados, sliced ¼” thick
1/2 cup lightly toasted pistachios
2 tablespoons Champagne vinegar or white wine vinegar
1/3 cup freshly pressed olive oil (olio nuovo)
Salt and pepper
Thoroughly wash the mâche, keeping the rosettes intact, by agitating gently to remove any sand lodged at the base of the stems. Dry in a salad spinner, wrap in towel, and chill.
Using a sharp knife, cut the skin and all of the bitter white pith off of the oranges. Working over a bowl, cut in between the membranes to release the sections.
Squeeze the juice from the orange membranes into another bowl. Add vinegar and whisk in the olive oil; add a generous pinch of salt and let the vinaigrette stand for a few minutes.
Using a sharp knife or Japanese mandoline, thinly slice the kumquats, fennel, and watermelon radishes.
Gently mix everything together with the vinaigrette, adding the avocados last, and taste for salt and pepper. Arrange prettily on chilled plates, and scatter pistachios on top.