+
0 (0)

No-Cook, Quick and Easy, Salads

Laura's winter citrus salad with montealva, arugula, black olives and marconas.

Laura's winter citrus salad with montealva, arugula, black olives and marconas.
Ricardo DeAratanha / Los Angeles Times

With the weather warming and spring in full bloom, citrus season is coming to a close. Still, you might find some of the best fruit in the market stands now. “As the season evolves and begins to end, the citrus ... Read more

Total time: 30 minutes | Serves 2

Citrus vinaigrette

  • 2 teaspoons minced shallots (from 1 medium to large shallot)
  • 1/3 cup blood orange juice
  • 1 teaspoon sherry vinegar, preferably Pedro Ximenes
  • 1 teaspoon orange zest
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil
  • Salt

Step 1In a nonreactive bowl, macerate the shallots in the blood orange juice for 5 minutes. Add the sherry, orange zest and slowly whisk in the olive oil. Season with ¼ teaspoon salt and balance depending on how sweet your blood oranges are. This makes about 1/3 cup vinaigrette, which will keep, covered and refrigerated, up to 3 days.

Salad and assembly

  • An assortment of citrus, including pummelos, blood oranges, tangelos, cara cara oranges, mandalos, oro blanco grapefruit and kumquats
  • 6 slices Montealva or similar Spanish goat cheese
  • 6 to 10 arugula leaves
  • 2 tablespoons citrus vinaigrette
  • 1 teaspoon diced black olives
  • 2 teaspoons crushed Marcona almonds
  • Fleur de sel

Step 1Cut the citrus in segments or pinwheels. The restaurant prefers to cut the blood oranges and kumquats into pinwheels, and segments the rest. You’ll want 2 to 4 pieces of each citrus.

Step 2Divide the citrus between two salad plates, and tuck in the arugula leaves and cheese slices. Drizzle over the citrus vinaigrette. Sprinkle over the black olives, almonds and a sprinkling of fleur de sel.

Note: Adapted from a recipe from Lucques Restaurant in Los Angeles.

HAVE YOU TRIED


Spring vegetables baked in parchment
Spring vegetables baked in parchment

Le Pain Quotidien's quiche Lorraine
Le Pain Quotidien's quiche Lorraine

German chocolate cake as cookies
German chocolate cake as cookies

Macadamia-guava tea bread with tropical fruit salad
Macadamia-guava tea bread with tropical fruit salad

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in No-Cook

Peruvian fish ceviche
Ceviche vegetariano
Momed's avocado hummus
Tartines a la perse (Persian toasts)