California-grown Cara Cara oranges aren’t just perfectly sweet (they’re less acidic than other oranges) and totally seedless, their interior is also the most gorgeous orangey-pink color. This citrus shines in a recipe where it isn’t fussed with too much, like this simple-yet-stunning salad. Here, Cara Cara oranges are carefully peeled and very thinly sliced, then topped with ribbony slices of prosciutto, toasted and crushed pistachios, shaved Pecorino, fresh mint, and extra-virgin olive oil (don’t forget the salt and pepper, either). The result is a fantastic balance of savory, sweet, tart, and nutty notes in every single bite. It doesn’t even need a dressing—the mix of juice from the Cara Cara oranges and olive oil takes care of that for you.
roasted, salted pistachios, lightly crushed in a mortar
Pecorino Romano, shaved thinly using a vegetable peeler
fresh whole mint leaves
extra-virgin olive oil
Start by preparing your oranges: Cut each end of the orange until the interior peaks through fully. Run your knife alongside the orange, fully peeling it and removing any pith. Then turn the peeled orange on its side and slice every 1/2 inch to make lovely rounds of peeled orange.
Arrange your oranges on a large serving platter, topping first with a pinch of kosher salt and black pepper to season each piece, followed by the slices of prosciutto. Then sprinkle the crushed pistachios, shaved Pecorino Romano, and mint leaves, and drizzle with good-quality extra-virgin olive oil.