Citrus Season Salad

An edible resolution

Happy New Year, folks! I hope your holidays were merry and that you, like me, are elated to find yourselves in the best time of the year: the quiet, distraction-free zone where you can hunker down and do some cooking. (Or is that just me?)

Whether or not you’re a January recluse, I’d wager a guess that, after all the holiday merriment, you’re looking for an opportunity to slow down and live a bit more thoughtfully. (Gyms win this wager every year.) Perhaps you’re also looking to cook more, and more healthfully and simply at that.

You’re not alone; not only are there thousands of others furiously rehabbing their grocery lists and overhauling their pantries along with you, but there are boatloads of oranges to help. Citrus season always hits at the perfect time each year, promising to wipe out the scurvy you may have contracted eating desiccated rib roast for a week.

This citrus salad, my go-to for the season, is a great little dish to make any time of day for the next few months. There’s an abundance of color and purifying acid from the oranges, along with a complementary bit of (healthy) fat from Greek yogurt and pistachios. (Feel free to substitute with labneh or soft cheese, or go dairy-free entirely.) It’s a wonderful breakfast or an elegant appetizer; the olives may make the difference there. Either way, it will get you back in your culinary groove for a bright new year.

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Citrus Salad with Olives, Pistachio and Yogurt

Serves 2-3

Ingredients

• 2 Sumo oranges (or navel oranges, mandarins, etc.)

• 2 Cara Cara oranges (or blood oranges)

• 1 cup olives, crushed and roughly chopped (I like Castelvetranos)

• 1 small shallot, finely minced

• 3-4 tablespoons full-fat Greek yogurt

• Handful of shelled and roasted pistachios, roughly chopped

• High-quality extra virgin olive oil

• Flaky salt

Instructions

1. Prepare the oranges: for Sumos or mandarins, peel entirely and slice into thick 1-inch rounds, then slice rounds in half. For Cara Caras, navels, or blood oranges, skip peeling and slice into thick 1-inch rounds and cut off any peel from the edges. Slice in half (or quarter if very large). Set aside in a bowl and dress with olive oil and salt.

2. In another small bowl, combine the crushed olives and shallots with a generous amount of olive oil and a pinch of salt.

3. With the leftover odds and ends of your oranges, squeeze a bit of juice (about 1-2 tablespoons) into the yogurt to loosen it up. Mix.

4. Plate 1-2 tablespoons of the yogurt, spreading it into a small, even circle. Place a handful of oranges on top, then spoon over the olive-shallot mix. Garnish with the chopped pistachios, flaky salt and black pepper.