From Sunday Suppers at Lucques by Suzanne Goin.
Serves 6
4 lbs. mixed winter-fresh citrus fruits (try a combo of grapefruit, pomelos, tangelos, clementines, and blood oranges)
2 Tbls. shallot, finely diced
1 tsp. red wine vinegar
1 Tbls. lemon juice (you can try Meyer lemon)
1/4 c. extra-virgin olive oil
2 ripe (but not too soft) Haas avocados
1/2 c. pitted green olives (Lucques, Picholine, or other)
1 bunch watercress, washed, dried and tough stems removed
1 bunch frisee, washed and dried
Kosher or sea salt and freshly ground black pepper
Zest some of your mixed citrus to get one teaspoon fine zest, set aside. Cut bottom and top ends from the fruit. Place each fruit, cut-side down, and – using a sharp knife – carefully following the contour of each fruit, cut away the peel and the white pith. When the fruits are all peeled, carefully slice between the membranes to release the segments in between. Discard all the seeds. Reserve the juices. If you are using blood or regular oranges, don’t cut them into segments, but slice them into pinwheels and set aside in a separate bowl (otherwise they will “bleed” onto the other fruits).
Combine shallot, 1/4 c. citrus juice (from preparing the fruit), vinegar, lemon juice, and 1/2 tsp. salt in a small bowl. Let sit 5 minutes, then whisk in olive oil and reserved zest. Taste for seasoning and adjust.
Cut avocados in half lengthwise. Remove pit. Slice each avocado into 1/4″ slices. Season with salt and pepper.
Place citrus and olives in a large bowl, and spoon 3/4 of the vinaigrette over them. Season with salt. Gently toss with watercress and frisee. Adjust seasoning to taste. Add more vinaigrette, if desired.
On a large serving platter or smaller individual plates, place half the salad. Nestle half the avocado slices in the salad. Arrange rest of salad on top and add the remaining avocado into the salad. Add blood oranges slices among the greens.
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