About This Recipe
- 3 Tbsp (27 g) minced ginger
- 2 Tbsp (12 g) minced garlic
- 2 Tbsp (14 g) thinly sliced scallions
- 1/2 Tbsp fresh citrus zest
- 1 whole dried tianjin chile or chile de arbol (or chile flakes to taste)
- 1 tsp smoked pimenton
- 1 tsp salt
- 1/2 tsp monosodium glutamate
- 1/3 tsp sugar
- Olive oil to cover
- 2 grapefruits
- 4 oranges
- 3 or 4 Castelvetrano olives, pitted
- 4 scallions
- 2 tsp lemon juice
- 2 tsp olive oil
- Maldon sea salt
- Long pepper, grated with a rasp-style grater, for garnish (optional)
Step 1Make the XO sauce: To a saucepan add the ginger, garlic, scallions, citrus zest, chile, smoked pimenton, salt, monosodium glutamate, and sugar. Add just enough olive oil to cover and heat over low heat until the ginger, garlic, and scallions are dehydrated and crispy, about 1 hour.
Step 2Prepare the salad: Cut the peel and pith away from the fruit of the citrus. Slice the fruit into rounds (or cut the citrus however you'd like). Cut or tear the Castelvetrano olives into bite-size pieces. Cut the scallions into thin slices on the bias.
Step 3Arrange the citrus and olives on each of four plates and dress with lemon juice and XO sauce. Sprinkle with flaky sea salt and grated long pepper, and extra olive oil if you're feeling fancy. Garnish with sliced scallions.
Substitutions: Use any citrus you like — blood oranges, Cara Cara oranges, and pomelo would be equally delicious. Even the amount of citrus and olives you use is flexible. For the XO sauce, if you don’t have or are avoiding monosodium glutamate, substitute 1 tsp nutritional yeast.
Zero Waste: Save any extra XO sauce for tofu. It’s delicious with salmon, if you eat fish
Justin Lee is chef-owner of Fat Choy in New York