Citrus Carpaccio
This Citrus Carpaccio is what happens when peak-season fruit gets the chef’s-table treatment.
Paper-thin slices of vibrant citrus are layered then dressed with a sharp, lightly sweet vinaigrette that lets every variety shine.
Salty olives, capers, and pistachios add contrast, while fennel fronds and mint keep things fresh and aromatic. It’s the kind of dish that's effortless and elegant.
Ingredients
Start by slicing all of the citrus. You can slice it into segments or rounds, but make sure to remove all of the white pith. You can do this by slicing off the poles of your fruit, standing it up straight, and slicing the skin and pith off in sections. Don’t worry if you leave a bit of fruit on the skin, as you can juice that and enjoy later!
Once all your citrus and gooseberries are sliced, gently sprinkle with a light coating of salt and sugar. Set aside for at least 10 minutes.
During this time, make your dressing by combining the oil, vinegar, juice, honey, red pepper, salt, and pepper. Mix well until combined.
To assemble, add the citrus in overlapping layers. Top with the fennel fronds, mint, olives, capers, and pistachios. Drizzle the dressing generously all over the fruit and toppings. Finish with flaky salt, pepper, and optionally, bee pollen.
