- 3lb. mixed citrus (use whatever variety is good and available)
- 1 small red onion
- ¼ cup of mint or spearmint
- 3 tablespoons of quality olive oil, we recommend our Olio Nuovo
- Kosher salt and freshly ground pepper
- 1 chef’s knife
- 1 cutting board
- 2 medium mixing bowls
- 1 small mixing bowl
- 1 serving platter
- Kitchen towels
First, cut off a thin slice of peel from the top and bottom of the citrus fruit using a serrated knife to begin peeling each fruit. 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 pitch, not the flesh of the citrus. Peel the remaining citrus in this method and set aside.
In a small mixing bowl, squeeze and collect the juice from the peeled skin and set aside.
Over a mixing bowl, use a knife to carefully peel the skin away from the onion. On the top of the cutting board, carefully slice thin, full moon cuts of the onion and place the slices in the citrus juice. Season with salt. Allow the onions to macerate for 5 minutes.
Using a knife, slice the peeled citrus, cutting thin rounds through the interior membrane. Arrange slices on your serving platter, letting them overlap. Top with the macerated red onions.
Take full leaves of mint and scatter them over the salad. Season with salt and pepper. Drizzle with any remaining citrus juice and a generous drizzle of Olio Nuovo.