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1
Zest some of the citrus to get 1 teaspoon fine zest.
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2
Using a sharp knife, cut the stem and blossom ends from the fruit.
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3
One by one, place each of the fruits, cut side down, on a cutting board.
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4
Following the contour of the fruit with your knife, remove the peel and cottony white pith, working from top to bottom, and rotating the fruit as you go.
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5
When the fruits are all peeled, hold them in your hand one by one, and carefully slice between the membranes and the fruit to release the segments in between.
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6
Discard all the seeds.
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7
If youre using blood oranges, dont cut them into segments; after removing the peel and pith, slice them into pinwheels and set aside in a separate bowl.
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8
(Otherwise, they will bleed on the other fruit.)
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9
You should have about 2 1/2 cups of segments in addition to your blood-orange slices.
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10
Combine the shallot, 1/4 cup citrus juice (from segmenting the fruit), the vinegar, lemon juice, and 1/2 teaspoon salt in a small bowl.
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11
Let sit 5 minutes, then whisk in the olive oil and the zest.
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12
Taste for balance and seasoning.
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13
Cut the avocados in half lengthwise.
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14
Remove the pits and peel.
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15
Cut the avocados into 1/4-inch slices and place on a plate.
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16
Season with 1/2 teaspoon salt and freshly ground pepper.
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17
Place the citrus and olives in a large bowl, and spoon three quarters of the the vinaigrette over them.
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18
Sprinkle with 1/4 teaspoon salt.
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19
Gently toss in the watercress and frisee.
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20
Taste for balance and seasoning.
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21
Add more vinaigrette if you like.
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22
Plate half the salad on a large chilled platter.
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23
Nestle half the avocado slices in the salad, being careful not to flatten the greens.
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24
Arrange the rest of the salad on top, and tuck the remaining avocado slices into the salad, so you have a tapestry of colors.
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25
Place the blood-orange slices among the greens.
