Pair our Art Series Contortionist Sparkling Rosé with this incredible Citrus and Avocado Salad with Orange Water from Bon Appétit and Epicurious. Amazing and refreshing! The taste of summer bubbles with subtle notes of strawberry and raspberry. A soft and subtle cool effervescent sensation on the palate with a crisp and clean finish. Add a baguette and some triple cream French cheese to make a gorgeous summer dinner.
This recipe serves about 4 people.
2½pounds mixed citrus (such as oranges, blood oranges, and/or grapefruit)
½ cup kumquats, thinly sliced, seeds removed (optional)
2 tablespoons fresh lemon juice
2 teaspoons orange-flower or rose water
Large pinch of kosher salt
1 avocado, cut into large pieces
3 tablespoons salted or unsalted, roasted pistachios, finely crushed
3 tablespoons tarragon leaves
Extra-virgin olive oil (for drizzling)
Salting the citrus draws out some of the juice, which becomes part of the vinaigrette.
Using a paring knife, remove peel and white pith from citrus, being careful not to remove too much of the flesh. Slice citrus into ½"-thick rounds, then cut into 1½" pieces (it looks cool and is less fussy if pieces aren’t too exact in shape and size). Transfer to a medium bowl and add kumquats, if using, lemon juice, orange-flower water, and salt. Toss and let sit for 5 minutes so citrus can release some of their juices.
Transfer citrus, leaving the juice behind, to a large plate. Tuck avocado in between and around citrus.
Spoon citrus juice over the salad, scatter pistachios and tarragon over and drizzle with oil.
Recipe by Andy Baraghani from bonappetit.com