With its pared-down ingredient list and simple prep, this classic Italian salad from Gerard Craft, chef and restaurateur at Pastaria, is perfect for summer entertaining.
“The Orange Salad (or Citrus Salad) is one of the easiest appetizers to make for a group of people,” Craft says. “Not only is this dish visually striking, if you use great ingredients then it will be the most talked about dish of the night.”
While Craft prefers navel oranges for the recipe, other citrus fruits from blood oranges to grapefruit work fine, too. “The key here is to find the best tasting fruit that is sweet, tart, and full of flavor—not watered down or dry.” The dish comes together quickly. Orange slices get drenched in olive oil, then topped with briny olives, fresh tarragon, and thinly red sliced onions. The result is a balanced, refreshing bite.
When it comes to ingredients, the chef offers these valuable tips: The best olives you can get tend to come with the pits still in them. Use the side of a chef’s knife to give the olive a light smash and then pull the pit out. Onions need to be sliced very thinly, but not paper thin because you want to preserve a little bit of their crunch.
Beyond that, he suggests plating on a large platter and inviting people to help themselves.
“This dish is really great next to a large steak or pork chop,” he says. “When eating really rich meats it is nice to have the acidity to cut through all of the fat.”
And if you’re looking for something to sip alongside it, follow his lead with a Scarpetta Chardonnay from Friuli- Venezia Giulia, Italy. (8 City Blvd., 615- 915-1866; eatpastaria.com)
Citrus Salad
Courtesy of Gerard Craft, Chef and Restaurateur at Pastaria
- 5 large oranges, such as navel oranges, peeled and sliced crosswise into 1⁄4-inch-thick rounds
- 1⁄2 red onion, thinly sliced
- 1⁄4 cup tarragon leaves picked and left whole
- 1⁄2 cup Picholine olives, halved
- 1⁄4 cup extra virgin olive oil
Directions:
- Arrange the sliced oranges in one layer on a large platter.
- Spoon the olive oil over the oranges, being sure to spread it evenly over all the slices.
- Sprinkle the onion slices evenly over the oranges.
- Sprinkle the tarragon evenly over the orange slices.
- Finally, sprinkle the olives over the top. Serve immediately.