Thank goodness for citrus. Just when gray winter days feel like they’ll stretch into forever, lemon, orange, and grapefruit trees ripen their sunny fruit.
“It’s good to have something light and refreshing instead of the heavy foods of winter,” says Michael Paley, chef and partner at Garage Bar in Louisville, Kentucky.
Inspired by a salad he ate at Pizzeria Bianco in Phoenix, Paley plates thickly sliced oranges, surrounds them with fennel, “really good” olives, and fresh jalapeños, and then finishes with a drizzle of olive oil on top.
Paley recommends serving this salad as a main dish or alongside something light like ceviche or pickled shrimp.
