THE RECIPE
This salad was inspired by a similar one I tried years ago on a vacation in Costa del Sol, Spain. I remember I was so taken aback by the flavors that I ordered it every day for lunch. Years later and I am still thinking about that salad, so much in fact, that it inspired me to create my own version of it.
This citrus salad is the perfect way to enjoy winter citrus and is especially easy to throw together. The unexpected flavors make it a meal on its own but elevated enough for entertaining guests at a dinner party. Remember those? Combining the flavors of citrus with creamy avocado and salty parmesan with the freshness of dill and the unexpected bite of fennel will truly make this one of your favorite go-to salads this Winter.
I use Giada de Laurentiis’ recipe, (Grazie Giada!) and make my weekly stop at Pasta Puttana in the city for fresh pasta. If you haven’t been there, well shame on you! You have no idea what you’re missing out on! The pasta is so fresh that it cooks within two minutes and it comes in so many tasty, seasonal flavors. HUGE fan- not to mention, the name always makes me giggle. Look it up…
The best part about this Basil pesto recipe is that it doesn’t necessarily have to be with basil. I’ve used spinach and arugula before for a peppery finish and it was just as good.
Featuring the Atlas salt and pepper mills in brass and copper; watercolor floral ceramic cup set – all, The NoMad Edit
INGREDIENTS
- 1/4 cup extra-virgin olive oil
- 1 garlic clove, peeled
- 2 cups fresh basil leaves
- 1/4 cup toasted pine nuts
- Salt and freshly ground black pepper
- 1/2 cup – 3/4 cup extra-virgin olive oil
- 1/2 cup grated Pecorino Romano
INSTRUCTIONS
1. Think of this salad as building layers of flavor. Start with setting your base layer of citrus; I love to use a combination of blood oranges and regular oranges. Add your next layer of thinly sliced fennel and red onion followed by chunks of creamy avocado. I love to add halved walnuts for that extra crunch and a dose of heart-healthy fats. Balance it with fresh dill and salty aged parmesan.
2. Transfer to a bowl and stir in 1/2 cup Parmesan.
3. Add freshly ground salt and pepper to your liking and serve! We especially love the brass and copper Atlas S&P mills from The NoMad Edit for a superior grind.
Into the bowl of a food processor, add the garlic, basil leaves, pine nuts, salt, and pepper. Pulse until finely chopped. With the blender still running, slowly pour 1/2 cup of olive oil. Check for a thick, yet smooth consistency, adding more oil if necessary. Transfer to a bowl and stir in 1/2 cup Parmesan.
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