There’s still a chill in the air (and maybe even some snow) but warmer weather is on its way. Chef Daniel Gursha shares a season-bridging recipe that’s the perfect embodiment of the winter-to-spring transition. In this salad, creamy stracciatella is juxtaposed with bright, fresh orange and grapefruit, while pops of green (pistachios, olives and oregano) act like little signs of spring. If you have trouble finding stracciatella (a buffalo milk fresh cheese), you can substitute chopped up burrata.
- 1/8 cup of pistachios
- 1 cara cara orange
- 1 white grapefruit
- 1 blood orange
- 10 Caselvetrano olives with the pit
- 6 ounces stracciatella (chef's note: Wolf Meadow Farms Amesbury, MA is Gursha's favorite)
- 1 pinch of flaky sea salt
- black pepper in a mill
- 1 sprig of oregano
- 1 lemon
- 2 ounces finishing olive oil
- Start out by toasting the pistachios, as you will need to cool them before the salad is composed. Put the pistachios on a sheet tray and toast at 350 degrees for 7 min, then check periodically until golden brown.
- Segment all the citrus except the lemon. Separate each individual citrus into its own container. Reserve the juice with each individual fruit by squeezing what is left of the center.
- Slice off the sides of the olives then cut into half-moon shapes.
- After the pistachios have cooled to room temperature, crush them using the bottom of a sauté pan in a rocking motion.
- Now you can compose the salad. Place the stracciatella on the bottom of the plate and sprinkle it with sea salt crushing it a little bit with your fingers as you season the cheese. Then, grind your desired amount of black pepper on top of the cheese.
- Place the citrus randomly over the cheese. Then, add the pistachio and then olives.
- Pick seven leaves of oregano to place on the salad and clap them in-between your hands before putting them on the plate to release the aroma.
- Finish with a fresh squeeze of lemon and a drizzle of the olive oil.