Photo by Alex Lau
Salting the citrus draws out some of the juice, which becomes part of the vinaigrette.
Recipe information
Yield
4 servings
Ingredients
2 1/2 pounds mixed citrus (such as oranges, blood oranges, and/or grapefruit)
1/2 cup kumquats, thinly sliced, seeds removed (optional)
2 tablespoons fresh lemon juice
2 teaspoons orange-flower or rose water
Large pinch of kosher salt
1 avocado, cut into large pieces
3 tablespoons salted or unsalted, roasted pistachios, finely crushed
3 tablespoons tarragon leaves
Extra-virgin olive oil (for drizzling)
Preparation
Step 1
Using a paring knife, remove peel and white pith from citrus, being careful not to remove too much of the flesh. Slice citrus into 1/2"-thick rounds, then cut into 1 1/2" pieces (it looks cool and is less fussy if pieces aren’t too exact in shape and size). Transfer to a medium bowl and add kumquats, if using, lemon juice, orange-flower water, and salt. Toss and let sit 5 minutes so citrus can release some of their juices.
Step 2
Transfer citrus, leaving juice behind, to a large plate. Tuck avocado in between and around citrus.
Step 3
Spoon citrus juice over salad, scatter pistachios and tarragon over, and drizzle with oil.
Recipe notes
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