Serves 2–4 • 15 minutes with prep

Valencia Orange Carpaccio

Citrus Carpaccio Salad

Shiso and sweet-tart Valencia orange intermingle for an arresting citrus savor.

Ingredients

  • Valencia Oranges

    3–4

  • Meyer Lemons

    2

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  • Extra-Virgin Olive Oil

    To taste

  • Purple Shiso Leaves

    1/2 bunch

  • Fresh Basil

    1/2 bunch

  • Pecans

    1/2 cup, chopped

  • Brown Sugar

    2 tablespoons

  • Flaked Sea Salt

    To taste

  • Butter

    1 small cube

Steps

1

Candy the pecans

Melt brown sugar in a pan over medium heat, swirling for even melting. Stir in a small cube of butter and the pecans until coated. Spread onto wax paper and cool.

2

Arrange the citrus

Peel oranges and lemons and slice into rounds. Arrange on a plate, alternating citrus with basil and shiso leaves.

3

Finish

Chop the cooled candied pecans and scatter over the citrus. Finish with flaked sea salt.