Alex Lau
Salting the citrus draws out some of the juice, which becomes part of the vinaigrette.
Recipe information
Yield
4 servings
Ingredients
2½
pounds mixed citrus (such as oranges, blood oranges, and/or grapefruit)
½
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)
Need to make a substitution?
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 ½"-thick rounds, then cut into 1½" 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.