Citrus and Dry Cured Olive Salad

Recipe adapted from: Baco, by Josef Centeno and Betty Hallock


3 grapefruits

3 oranges

3 lemons

1 Tablespoon Olive Oil or Avocado Oil

1 leek (or 1/2 leek if the one in your box is very large), cut into very thin slices

1/4 cup oil or dry cured black olives

pinch of kosher salt

1/2 bunch parsley, leaves only

1-1/2 Tablespoon extra-virgin olive oil

pinch of flaky sea salt

fresh black pepper


Trim off the top and bottom of your grapefruits, so that you have two flat ends. Set a grapefruit flat on a cutting surface and cut away the peel and white skin from top to bottom, working your way around the fruit. Remove each citrus segment by cutting between the fruit and the membrane for each section. The wedges should release easily. Transfer to a medium bowl. Repeat with the oranges, remaining grapefruits, and lemons and transfer to the same bowl. Set aside. Line a plate with paper towels. Heat the oil in a frying pan until shimmering over high heat. Carefully add the leeks and cook, stirring continuously, until they are caramelized and dark golden brown, about 2 minutes. During the last 30 seconds of cooking, add the olives. Remove from the heat and transfer olives and leeks to the towel-lined plate. Sprinkle with a pinch of salt and set aside. Add the parsley and oil to the citrus segments, followed by the leeks and olives. Mix gently and sprinkle with a pinch of flaky sea salt and a few grinds of black pepper. Transfer to a plate and serve immediately.

meal or course
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