WHOLEFOOD CUISINE NEWSLETTER
Sign up to receive a weekly peek inside our kitchen.
I subscribe to a number of newsletters about food for ideas but also to keep my eye on what’s going on in the food industry.
Just now while checking my emails I saw an email come in with a subject line that said, “This Winter Citrus Salad Shines Like a Thousand Suns.” I had to open it. And even though I don’t have time to make it because I’m packing up to be away for two weeks, I had to send it to you right away.
This is a recipe from Saveur magazine, which is one of my favorite magazines of all time. I have been devouring it from the first issue, but even if you don’t want to subscribe with a paid subscription, do sign up for their newsletter.
The whole objective of Saveur is to explore the authentic cuisines of the world and support their continuance by encouraging readers to cook these recipes. Originally all these foods were made from whole, local, and naturally organic (pre-pesticide) foods—though they also showcase recipes made with refined ingredients, such as breads and desserts—and authentic-type dishes creates by contemporary chefs. I have been inspired and educated by Saveur over the years. It is truly one of the foundations of my wholefood cuisine philosophy.
Of this dish, a former garde manger, who use to make dozens of these salads for each shift said,
It was inspired by a dish [the chefs] tasted in Sicily in 2001 and was meant to evolve throughout the season; on any given night, you might find Cara Caras, blood oranges, grapefruit, tangerines, mandarins, or clementines on the plate. Whatever the combination du jour, the salad was always dazzling.
Then, depending on its size, I either sliced the fruit into pinwheels or used my fingers to separate it into bite-sized segments. I fanned these pieces out onto a plate, alternating colors and shapes, and topped it all with a punchy green relish—a coarse mixture of toasted pistachios, Castelvetrano olives, parsley, and house-pickled hot peppers—which we adjusted each day based on the sweetness and acidity in the fruit. Last came a liberal drizzle of robust Italian olive oil and some flakes of crunchy sea salt.
Yes, yes, and yes. This dish celebrates the harvest of citrus throughout the season as the different varieties come into ripeness. It dresses the salad with flavors that complement. There is no recipe…it fluctuates based on the fruit of the day.
This is the complete opposite of industrial canned fruit where every can tastes the same.
Read the whole article and get the recipe here: