SOME ASSEMBLY REQUIRED
2020 has been a weighty year - but one full of resiliency and learning to make due with what we have. Instead of a heavy, indulgent meal, let’s start off 2021 with a refreshing, light salad that's bright, colorful and full of flavor to ring in the new year.
This week I got together (safely) with my friend Chef Paul Pearson of The White Hart for a little tutorial on how to assemble a gorgeous citrus salad.
New Years Citrus And Bitter Greens Salad
WITH CHEF PAUL PEARSON
MISE EN PLACE
1. This is the time to get everything in its place. Doing this will make everything come together way more easily while building and dressing the salad.
MAIN COMPONENTS:
frisée lettuce
red endive
shaved fennel
red onion
goats gouda
pomegranate seeds
pistachio hibiscus dukkah
WINTER CITRUS:
pink grapefruit
orange
blood orange
bergamot
satsumas
Feel free to swap out anything that you don’t have or are not a fan of. For example, you could substitute toasted seeds instead of the dukkah, or shaved carrots instead of the fennel.
CITRUS BASE
2. Start by taking your favorite DBO Home bowl or platter (I’m using the new Stucco Serving Bowl) and placing a variety of the citrus down, spreading it out so it’s evenly distributed.
GREENS
3. Start placing the bitter greens around the platter, arranging them so things are spread out evenly. Try to build some height and landscape.
LAYERING
4. Start to add in the shaved vegetables and goat's Gouda.
SEASONING
5. Add your remaining citrus. Remember to lightly season the layers. I’m using maldon sea salt and freshly ground course black pepper. Again feel free to add in a flavored salt for example a chili salt or citrus salt for a extra kick if you want.
TOPPINGS
6. Once you have your top layer done, add pomegranate seeds and dukkah for a crunchy topping. If you want to top off with some fresh herbs go ahead, I used chervil here but cilantro, basil or mint would all work well.
DRESSING
8. Finally take your dressing of choice. Here I'm using a very quick vinaigrette I made using the juice from the leftover citrus carcasses after cutting the segments, fermented habanero juice (you could sub in Tabasco), a touch of honey, rice wine vinegar and olive oil, plus a good pinch of salt and pepper. Dress liberally and get in all the nooks and crannies.
