Three citrus salad with green chilli, stem ginger and crunchy salsa from Nopi - The Cookbook (page 49) by Yotam Ottolenghi and Ramael Scully

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Schooffiecooks on May 17, 2026

Made it with the fruit what I had. Mango, strawberry, iceberg lettuce, cherry tomatoes. And with candied ginger and orange balsamic vinegar. A simple but very nice salad!
anya_sf on January 21, 2026

I made a scaled down version with 1 orange, 1 grapefruit, 3 endives, and a handful of baby spinach. 1/3 of the almond salsa seemed just right. This was such an unusual, refreshing, attractive, and delicious salad.
rmardel on April 15, 2022

I had some citrus languishing in the refrigerator and so I made this, using tiny Belgian endive and early spring radicchio. Even though this is in many ways a fall salad, it also works perfectly for early spring and late winter, when spring bounty is starting to trickle in but selections are still limited. Bright and refreshing.
Ganga108 on February 26, 2022

Late Autumn is such a beautiful season. Included in the abundant bounty available before we head into Winter is the first of the citrus. And Ottolenghi has a Citrus Salad perfectly suited for this season. It pairs the citrus with bitter greens and a salsa made from some oven-toasted almonds whizzed with spices and seeds into a salsa. Perfect! He calls it a punchy, crunchy salsa - it is a little like dukkah mixed with oil and vinegar. The glorious salad makes a perfect pre-cursor to a main meal, or as a side salad to other dishes – I love it with dishes that incorporate grilled items (vegetarian of course :) ), simple tofu dishes, and with a soft and gentle grain or lentil dish. Glorious!