I was saving this recipe for date night. Aaron and I have been doing date night at home a la Ashley Rodriguez’s Date Night In for the past few months. Almost every week, we set aside some time for just the two of us. A few days before I sit down and figure out the menu. The aim is something elevated. Date night is different than just having dinner, where we’re happy to microwave leftover soup and watch Parks and Recreation for the 20th time. Last date night I braised a pork shoulder for three hours and we ate it in chilequiles. A few weeks ago we had homemade gnocchi. We use cookbooks and make our meals according to a theme. That night we put on a playlist, Aaron makes drinks, and we set the table with cloth napkins and two forks. There’s usually three courses, and while the food is always good, being together is the aim. It’s my favorite way we date without accidentally spending $100+.
Tonight we going to eat this salad (with tarte flambée and chocolate mousse), but instead we’re getting bánh mìs together then seeing Rogue One with friends. It’s a different plan than the original one, but it should be just as good. So this salad got relegated to lunch, where it’s more than satisfying.
It’s a mix of textures and flavors- crunchy fennel, bright citrus, creamy avocado, briny black olives. It’s a winter salad, bright and clean and perhaps a bit spare. Winter is an underrated time for salads, and I’ll collect all the winter salads I can find. It’s the sort of thing I want to eat with all the holidays coming up, with the booze and sweets and slow braised meat. It’s the lunch I want to eat so I can go crazy with cookies (or tarte flambée and chocolate mousse, as it were) later.
If you’re interested in other date night recipes:
-We devoured this salad with caeco e pepe pasta, and it was bomb
-The first date night we had was this ah-mazing mac and cheese
-One of my favorite date nights was when I made almost an entire chapter from Heidi Swanson’s new book, but the Vaghareli Makai was our favorite
-And not quite date night, but if you saw this and though, “I’d rather have these flavors as a cookie”, Olayia’s got you covered
Fennel, Citrus, and Avocado Salad
If blood oranges aren’t available to you yet, you could easily substitue another orange, or a different small citrus (like a clementine).
2 medium fennel bulbs, trimmed and thinly sliced
1 red grapefruit
1 blood orange
1 navel orange
1 avocado, sliced
1 1/2 tablespoons olive oil
salt and pepper
a handful of pitted and halved kalamata olives
First, supreme the citrus. In order to do this, slice off the ends of the grapefruit, then use a sharp knife to cut the skin off of the grapefruit. It should look like the grapefruit in the above photo once you’re done. Once the skin and pith are all cut off, hold the grapefruit in your non dominant hand. Take your knife and make one smooth cut on the right side of a membrane (the white lines that separate the grapefruit into segments). Cut on the left side of the closest membrane, then remove the segment with your knife. Move the loose membrane to the side, then continue cutting the segments free. It’s easiest to push the empty membranes to the side and take hold of them with your fingers. Once all the segments are free, take the membrane and squeeze the juices out into a small bowl. Continue with the other citrus.
Arrange the fennel, the grapefruit, the orange, and the blood orange onto a serving platter. Whisk together the juice and the olive oil, then season with salt and pepper. Toss the fennel and citrus in the dressing. Top with the avocado and olives, then garnish with fennel fronds and flaked salt.