3 blood oranges
3 grapefruit
6 tangelos, satsumas, or navel oranges
1 red onion, thinly sliced
2 celery ribs with leaves, sliced into half moons
1/4 lb. seasonal lettuces (arugula, mustard, sunflower sprouts)
1/4 cup, plus 1 Tbs. Red Clay Habanero
1/4 cup, plus 1 Tbs. sunflower oil
Sea salt
Peel the citrus, then slice them into rounds and/or cut them into segments. Arrange the citrus on serving platter and sprinkle with the onion, celery, and lettuces.
Whisk together the Habanero sauce and sunflower oil and drizzle over the top. Season lightly with sea salt and serve.
Learn how the Holy City-based biz is heating up the industry, and get the chef-founder’s spicy recipes
