Refreshing winter citrus salad

Indulge in the vibrant flavors of winter with this refreshing citrus salad. Bursting with zest and tang, it's a delightful culinary delight.

Ingredients:

• 4 tablespoons olive oil
• 2 tablespoons sherry vinegar
• 1 navel orange
• 2 blood oranges
• 2 Cara Cara oranges
• 1 small pink grapefruit
• 1/2 small red onion, very thinly sliced
• 3 tender celery stalks, thinly sliced at an angle
• handful black oil cured olives
• 1/2 small head of escarole
• Large pinch of flaky Maldon sea salt
• Additional salt and pepper to taste

Instructions:

1. Combine olive oil and vinegar by whisking them together in a small bowl. Add salt and pepper for seasoning, then set the mixture aside.
2. Clean the escarole leaves by washing and drying them in a salad spinner. Wrap them in paper towels and place them in the refrigerator to chill.
3. To peel all the citrus fruits, use a small serrated or very sharp boning knife. Start by slicing a thin piece of peel from the top and bottom of the orange to create a flat base. Proceed to peel the fruit from top to bottom, following its natural curve. Be careful to remove only the peel and the white pith, leaving the fruit intact and spherical.
4. After peeling, slice the citrus fruits carefully widthwise. Arrange the escarole leaves on a large serving platter. Place the citrus slices on top of the escarole in a random pattern, allowing them to slightly overlap. Scatter the onions and celery over the salad. Add olives throughout the platter.
5. Whisk the vinaigrette once more, and drizzle it evenly over the salad. Finish with a light sprinkle of flaky salt before serving.
6. Enjoy your meal with care and appreciation!

Summary:

• Calories: 937 kcal
• Fat: 57 g
• Protein: 10 g
• Carbs: 110 g
• Potassium: 1883 mg
• Magnesium: 110 mg