Schaner Farm’s Avocado and Citrus Salad with Green Olives

Name: Schaner Farm’s Avocado and Citrus Salad with Green Olives
Ingredients: 4 pounds mixed citrus fruit (about 1/2 cup citrus segments per person); 2 tablespoons finely diced shallot; 1 teaspoon red wine vinegar; 1 tablespoon lemon juice; 1/4 cup extra-virgin olive oil; 2 ripe but not too soft avocados; 1/2 cup pitted Lucques, Picholine, or other green olives; 1 bunch watercress, cleaned, tough stems removed; 1 bunch frisée (about 2 ounces), cleaned; Kosher salt and freshly ground black pepper

January 24, 2012

This dish offers an opportunity to showcase the great variety of citrus that farmer Peter Schaner grows for us this time of year: pomelos, Oro Blancos, grapefruits, mandelos, tangelos, clementines, and blood oranges. When making the vinaigrette, choose the juice from the oranges and tangerines rather than that of the grapefruits (too bitter) or blood oranges (too dark in color). You’ll have more juice than you need for the vinaigrette, so you can pour the leftovers into a chilled glass and sip it as you finish making dinner. (Vodka is optional.) As for the avocados, look for Reed, Hass, Fuerte, Pinkerton, or Bacon varieties. The olives may seem like an odd addition to this dish, but their brininess contrasts wonderfully with the fresh, juicy citrus and the buttery avocado.

Cooks' Note

I like to leave some of the cores and stems intact—the apples are a little harder to eat, but so beautiful that way.

Recipe notes

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