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 information
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)
Need to make a substitution?
Preparation
Step 1
Arrange orange slices on four plates, overlapping slightly.
Step 2
Whisk together oil and orange-flower water, if using, in a small bowl. Drizzle oil mixture evenly over oranges; top with pistachios and sea salt, if using.
Nutrition Per Serving
Calories (kcal) 90 Fat (g) 2.5 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 16 Dietary Fiber (g) 3 Total Sugars (g) 12 Protein (g) 2 Sodium (mg) 0