Today’s secret recipe comes from Lucques Restaurant in Los Angeles. Lucques is an acclaimed restaurant that serves market-driven Californian cuisine. Home of James Beard award winning chef Suzanne Goin. They serve a wonderful seasonal salad that has a vibrant assortment of citrus with peppery arugula leaves and thick slices of Montealva cheese. You can adjust this recipe by using whatever types of citrus are available at your local market.
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Enjoy!
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Lucques Winter Citrus Salad with Montealva, Arugula, Black Olives and Marconas
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Citrus vinaigrette:
2 teaspoons minced shallots (from 1 medium to large shallot)
1/3 cup blood orange juice
1 teaspoon sherry vinegar, preferably Pedro Ximenes
1 teaspoon orange zest
2 tablespoons plus 2 teaspoons extra-virgin olive oil
Salt
Combine all ingredients.
Salad and assembly:
An assortment of citrus, including pummelos, blood oranges, tangelos, cara cara oranges, mandalos, oro blanco grapefruit and kumquats
6 slices Montealva or similar Spanish goat cheese
6 to 10 arugula leaves
2 tablespoons citrus vinaigrette
1 teaspoon diced black olives
2 teaspoons crushed Marcona almonds
Fleur de sel
Cut the citrus in segments or pinwheels. The restaurant prefers to cut the blood oranges and kumquats into pinwheels, and segments the rest. You’ll want 2 to 4 pieces of each citrus.
Divide the citrus between two salad plates, and tuck in the arugula leaves and cheese slices. Drizzle over the citrus vinaigrette. Sprinkle over the black olives, almonds and a sprinkling of fleur de sel.
Serves 2
Source: LA Times
Until Next Time… Be Well!
Kind Regards,
RSN