Salads as a starter are well known and yet they are so effective. This is normal because there are an infinite number of possible combinations with salads, and it's healthy!
In this salad, creamy stracciatella is juxtaposed with bright, fresh orange and grapefruit, while pops of green (pistachios, olives and oregano) act like little signs of spring. This combination of elements is thrilling, as the sweet and acidic citrus finds balance amidst a host of different flavors and textures (briny, grassy, crunchy). Top notch extra-virgin olive oil is the key to bringing it all together, as the richness of the oil supports and smoothes out these bold flavors.
Start out by toasting the pistachios, as you will need to cool them before the salad is composed. Put the pistachios on a sheet tray and toast at 350 degrees for 7 min, then check periodically until golden brown.
Segment all the citrus except the lemon. Separate each individual citrus into its own container. Reserve the juice with each individual fruit by squeezing what is left of the center.
Slice off the sides of the olives then cut into half-moon shapes.
After the pistachios have cooled to room temperature, crush them using the bottom of a sauté pan in a rocking motion.
Now you can compose the salad. Place the stracciatella on the bottom of the plate and sprinkle it with sea salt crushing it a little bit with your fingers as you season the cheese. Then, grind your desired amount of black pepper on top of the cheese.
Place the citrus randomly over the cheese. Then, add the pistachio and then olives.
Pick seven leaves of oregano to place on the salad and clap them in-between your hands before putting them on the plate to release the aroma.
Finish with a fresh squeeze of lemon and a drizzle of the olive oil.
