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Savanna brassica citrus salad

I love playing with colors and textures when I cook, because it is true what they say: we eat with our eyes first.

When I first moved to SoCal, I remember going to farmer’s markets and seeing all these amazing colors and shapes in winter citrus, and immediately started thinking about ways in which I could serve them while preserving their integrity and fresh flavor. When you buy fresh, quality ingredients, my philosophy is to let their freshness shine. This recipe is proof of that.

Serves 4.
Chef name
Monica Castillo


  • 1 clamshell Willo Savanna Brassica
  • 2 blood oranges
  • 2 cora cora oranges
  • 1 grapefruit
  • ¼ cup raw, unsalted pistachios
  • Extra virgin olive oil
  • Flaky sea salt and pepper to taste
  1. Working as close to the citrus flesh as possible, cut along the curve of the blood oranges, cora cora oranges and grapefruit, to remove the peel, exposing the fruit underneath. Once the peel is off, remove any remaining bits of pith still clinging to the fruit. Firmly but gently hold the fruit against your cutting board and use a sharp knife to cut them into thin slices.
  2. While working on your citrus fruit, preheat oven to 350° F. Once hot, toast the pistachios on a baking sheet for 7 to 8 minutes, until fragrant but still green. Make sure to watch them as they can easily burn.
  3. Make a bed of Willo Savanna Brassica, top with the blood oranges, the cora cora oranges and the grapefruit. Top with the cooled toasted pistachios, drizzle the extra virgin olive oil, flaky sea salt and pepper to taste. Serve as a snack or a side dish to a healthy lunch.

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