Gray Skies

I had forgotten just how gray the midwest can be in February.  When the sun does manage to peek through, it is cause for celebration.  But it never lasts long.  It makes a girl’s thoughts turn to anything that reminds her of sun and warmer weather.  I’ve found myself dreaming of white sand beaches and fruity drinks and endless sunshine.

Alas, since I just started my job and have accrued all of 1.8 vacation hours, for now I’ll just have to make my own sunshine.  And on Saturday night this little beauty did just the trick.

Try it out.  It’ll make you forget all those gray skies, too.

*Feel free to use any mixture of citrus you can find, but by all means get blood oranges if you can.  They really make this dish extra beautiful.  Oh, and I’m not a huge fan of the kumquat, so I left them out.

Orange, Avocado and Green Picholine Olive Salad

from my dear friend and cooking buddy, Julie

2 large navel oranges
3 bood oranges
3 Tbsp orange juice
1Tbsp Balsamic vinegar
1tsp honey
3Tbsp Extra Virgin olive oil
salt and freshly ground pepper
2 medium, ripe avocados
3/4c green picholine olives or other imported green or black olives
4 kumquats, thinly sliced
Fresh chervil as a garnish, optional

Grate enough zest from 1 of the navel oranges to measure 1tsp. Set aside in a small bowl. Using a sharp knife, cut the tops and bottoms off the navel and blood oranges to reveal the flesh. Cut off all of the peel so that no white pith remains. (Go here to see pictures of how to do this. Follow the steps only until the fruit is completely peeled, then proceed with recipe) Cut the oranges crosswise into 1/4inch slices. Set aside.

In the bowl containing the orange zest, whisk together the orange juice, balsamic, honey and oil. Season to taste with salt and pepper.

When you are ready to assemble and serve the salad, cut the avocado in half from top to bottom. With a sharp knife blade, tap the pit so that the blade lodges in the pit. Twist the knife slightly to remove the pit. Discard. With a large spoon, remove the flesh of the avocado in 1 piece. Cut each avocado half into 8 slices.

Place the various citrus slices on a serving plate, alternating with slices of avocado. Drizzle the vinaigrette over the oranges and avocado. Garnish with olives, kumquats, and chervil and serve immediately.

Serves 6 (unless you are serving me and then it pretty much just serves one)