- Olive oil to taste
- Meyer lemon juice to taste
- 1 blood orange
- 1 clementine
- 1 small shallot, very thinly sliced, macerated with lemon juice with a touch of salt
- 1 small fennel bulb, very thinly sliced, enough to make 1 cup
- 2 or 3 tender inside celery stalks, thinly sliced at an angle
- A handful of olives, black oil-cured and, pitted and minced
- 12 leaves of mint
To peel the citrus fruit, use a small, serrated knife. First, cut off a thin slice of peel from the top and bottom of the orange, so it can sit flat and securely on the cutting board. Use a sawing motion to take off the peel, cutting from top to bottom, following the curve of the fruit. Remove only the peel and white pith, not the flesh of the orange. It should now be perfectly spherical and naked. Peel remaining oranges and grapefruit in this fashion.
Scatter onion, fennel, and celery over top. Carefully slice peeled citrus crosswise. Arrange slices on a large serving platter in a random pattern, letting them overlap a bit here and there.
Dress and season to taste. Serve at once.