- 1/4 cup shelled pistachios
- to taste sea salt
- 1 cup white distilled vinegar
- 1/2 cup water
- 1/2 cup sugar
- 1 tablespoon sea salt
- 5 Fresno chili peppers, seeds removed and chopped into half-moons
- 1 pink grapefruit, supremed
- 1 seasonal orange, supremed
- 1 tangerine, supremed
- 1 blood orange, cut in rounds
- 1/4 red onion, finely diced
- 1 1/2 tablespoons Castelvetrano olives, crushed or torn
- 1 1/2 tablespoons toasted pistachios (see recipe)
- 1 tablespoon pickled Fresno chili peppers (see recipe)
- 1 tablespoon red wine vinegar
- 2 tablespoons olive oil
- to taste Salt and pepper (preferably Maldon sea salt and fresh cracked Tellicherry peppercorns)
- for garnish Fresh parsley and chives, chopped
1. Toast Pistachios
Preheat oven to 350°. Spread pistachios on a baking sheet and cook for 7-10 minutes, until golden brown and fragrant. Remove from oven and season with sea salt.
2. Make Pickled Fresno Chili Peppers
Combine the vinegar, water, sugar, and salt and bring to a boil in a saucepot. Remove from heat and add the peppers. Transfer to a container and refrigerate until ready to use.
3. Assemble the Salad
To assemble the salad, lay the citrus fruit on the plate in no specific order (the point of this dish is for every bite to be a little different). Sprinkle with onion, olives, peppers, and toasted pistachios. In a small bowl, gently stir the olive oil and red wine vinegar until the dressing is partially mixed (it should be flecked with large beads of oil). Drizzle the oil and vinegar mixture on top of the salad and season with salt and pepper. Garnish with parsley and chives.
Tip: Use the leftover pickled peppers on salads, with fish, or in a sandwich.