Citrus, Fennel & Radish SaladRecipe by: Noreen Wasti
Brightland's Chef in Residence, Noreen Wasti, has shared a bright, bold salad recipe that highlights the robust flavor of our fresh, new harvest of olive oil.
"This crunchy, colorful, and vibrant salad is here to help you through the last lull of winter. It’s a simple combination of juicy citrus, thinly sliced fennel, a variety of radishes, and briny olives seasoned with sumac and flaky salt. Glugs of PARASOL vinegar and ALIVE olive oil are poured on top and you’re done. I love preparing this salad ahead of time and letting it sit in the fridge for an hour to really let the vegetables marinate in the vinegar and olive oil. It’s also a great vegan option, but feel free to add some shaved parm or pecorino too!" - Noreen Wasti
- 2 cara cara oranges, cut into segments*
- 2 blood oranges, cut into segments*
- 1 fennel bulb, woody parts removed and sliced thinly
- 4 medium to large size radishes, thinly sliced in rounds, half moons, matchsticks*
- 1/2 cup frescatrano or castelvetrano olives, pitted & halved
- 1 tsp sumac
- flaky salt, to taste
- 3 Tbsp of Brightland PARASOL champagne vinegar
- 1/4 cup of Brightland ALIVE olive oil
- microgreens & edible flowers, optional to garnish
- 1 Layer the oranges, fennel, radishes, and olives on a serving plate.
- 2 Season with sumac and flaky salt.
- 3 Drizzle PARASOL vinegar and ALIVE olive oil evenly over the salad.
- 4 Recommended to let the salad sit in the fridge for an hour or so to let the flavors mature.
- 5 Garnish with microgreens and edible flowers before serving if using.
- Segmenting a citrus is known as supreming — check out YouTube for a tutorial if you need help!
- Look for a colorful variety of radishes if possible (watermelon radish, green radish, purple daikon).
- Styling tip: cut the radishes in different shapes for visual contrast.