Citrus with Meyer lemon dressing and shaved fennel

SERVES 4 “The dressing for this salad was something I learnt on one of my first days at Chez Panisse,” says Alvarez. Pictured p115

1 red-fleshed navel orange 1 blood orange 1 grapefruit 1 navel orange 1 tangelo 3 kumquats 1 fennel bulb, thinly sliced on a mandoline

DRESSING

30 gm diced shallot

1 whole Meyer lemon, cut into tiny dice, seeds removed and juice from the lemon core squeezed over the lemon dice 40 ml extra-virgin olive oil

1 Using a sharp knife, carefully cut tops and bottoms from citrus and lay them flat on a chopping board. Cut from top to bottom, following the natural curve of the citrus, to remove all white pith. Do this for everything except the kumquats, which you eat whole, skin and all. Slice all citrus about 8mm thick, but the kumquat as thin as you can. Pick out any seeds.

2 To make dressing, mix shallot and diced Meyer lemon and juice with

1 tsp salt, then set aside to macerate (15 minutes). Whisk in olive oil and set aside. This should be made the day you want to serve it.

3 To assemble, cover the bottom of a serving plate with citrus, fanning the rest out on top so you see all the colours. Sprinkle over sliced fennel and a pinch of salt, then drizzle over dressing. Serve immediately.