Lighten up your winter repertoire with this Winter Citrus Salad from Chef Daniel Gursha at Ledger. The Salem-based chef shares a recipe for a beautifully balanced dish that’ll brighten up even the darkest day with a combination of creamy stracciatella, fresh orange and grapefruit, and hints of green (pistachios, olives and oregano). If you have trouble finding stracciatella, 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.