This classic winter Sicilian salad includes my favorite vibrant green Castelvetrano Sicilian olives. They are meaty and buttery on the palate and a touch sweet. To remove the pits, gently tap them with the flat side of your meat mallet. If you want to swap out another green olive, look for smaller, fruitier Taggiasca olives from the coastal region of Liguria. Ligurian olive oil, made from Taggiasca olives, is a rich oil fantastic for finishing or slathering on warm bread. Hearts of palm, which look like white asparagus and taste similar to an artichoke, are sold in a can and are a versatile addition to give this salad some crunch. You can use any combination of citrus fruits for a burst of sunshine. Cutting the citrus into supremes—segments with the bitter pith and tough membrane removed— makes them look beautiful in the salad and allows their juices to mingle with the dressing.
SERVES 4
1 medium Ruby Red grapefruit
1 medium orange (navel, blood, Cara Cara varieties are all great!)
10 Castelvetrano olives, pitted and roughly chopped
4 fresh basil leaves, torn
2 cups [40 g] packed arugula leaves
1 small Belgian endive or 1 small head radicchio, outer leaves discarded, halved and thinly sliced lengthwise
One 14 oz [400 g] can hearts of palm, drained, rinsed, and thinly sliced lengthwise
Maldon sea salt
Freshly ground black pepper
1/4 cup [60 ml] Sherry Shallot Vinaigrette (page 69)
Using a very sharp paring knife, cut off the ends of the grapefruit. Place a flat side on a cutting board and, starting from the top and following the natural shape of the fruit, cut off the peel and the pith. Work your way around the grapefruit until you’re left with a bald fruit ball. The easiest way to proceed with maximum control and ease is to cup the fruit ball on its side in your hand, and then gently remove the segments by slicing along the adjacent membranes (the white part that holds the segments together) toward the center of the fruit until the cuts meet. As you release a segment, transfer it to a large mixing bowl. Gently rotate the ball in your hand and repeat, working your way around the fruit until all the segments are released. Repeat the supreme maneuver with your orange, adding the segments to the same bowl.
To the grapefruit and orange segments, add the olives, basil, arugula, endive, hearts of palm, a pinch of salt flakes, and a few grinds of pepper. Pour the vinaigrette over the salad, tossing with your clean hands to coat everything.
Transfer the salad to a beautiful serving platter. Serve immediately.
