Name: Orange Carpaccio with Orange-Flower Water and Pistachios
Yield: 4 Servings
Ingredients: 2 navel oranges, peeled, thinly sliced crosswise; 2 small grapefruits or blood oranges, peeled, thinly sliced crosswise; 1½ teaspoons olive oil; ¼ teaspoon orange-flower water (optional); 1 tablespoon shelled pistachios, chopped; Pinch of flaky sea salt (optional)

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Danny Kim

Orange-flower water is very potent, and a couple of drops can go along way. Don’t worry if you don’t have any on hand; the salad is lovely without it too.

Recipe notes