Sunshine Salad, that’s what we call it at home. When we can’t see a bit of blue in the grey sky, we know it’s time to eat Sunshine Salad – it’s sweet, tart, maybe a bit spicy, juicy and fresh. It reminds us we will see blue sky soon!
For many years it was a standard on the Prima Strada menu – Insalata Fresca. It was on the feature board at Cook Street a few weekends back. It’s a salad that’s easy to customize (omit the grapefruit, add Meyer lemons, skip the chili flakes) and the ingredients can be found in winter! Admittedly, citrus segments take the most time but always worth the effort.
Insalata Fresca aka Sunshine Salad
- fresh fennel bulb – sliced thin or shaved on a mandolin if you’ve got one!
- red onion sliced thin
- your favourite citrus – orange or lemon segments, grapefruit is delicious, blood orange is too!
- handful of arugula
- citrus vinaigrette*
- S&P to taste
- chili flakes to taste
- 4 sm shallots, finely diced
- 750 ml olive oil
- 200 ml lemon juice
- 120 ml orange juice
- zest of 1 lemon
- S&P to tast
Blend shallots, lemon juice and orange juice for 30 second until pureed. On medium/high speed and in a slow stream, no thicker than a spaghetti noodle, add half of the olive oil. Alternative with the remaining oil and vinegar. Be sure to always finish with the oil. Pulse the lemon zest and season to taste. Refrigerate until need.