2026 Oscars Tasting Menu: Marty Supreme

You ever do something and afterwards think to yourself: “well, that’s a piece of my life I’ll never get back.”? That’s how I felt halfway through this inane movie. Look, just because a story exists, doesn’t mean you have to make a whole movie out of it, especially a 2.5 hour film. While the movie was not supreme, this salad is delicious and a play on words as it is made with citrus suprȇmes. If you’re unfamiliar with the term, essentially you cut away the rind and pith from your choice of citrus fruit, then run a sharp paring knife between the juicy citrus bits and the tougher membrane. It’s a great light salad…but does take some time. 

Citrus Suprȇme Salad

• 3 citrus fruits (navel orange, blood orange, seedless grapefuit, etc)

• Arugula or spring mix lettuce

• Mint

• Extra-virgin olive oil

• Honey

Cut away the rind and pith from your citrus. 

Over a small bowl, run a sharp paring knife along the membrane seams holding the citrus. 

Set aside the segments in a separate bowl while any juices collect in the bowl over which you are cutting the citrus. 

When you have completed segmenting the fruit, squeeze any remnants over the bowl collecting the juice. Pour the contents through a strainer into a small bowl, then pass through the strainer once more into the original bowl and reserve. 

Place some greens in a large bowl. Add the citrus segments along with 1 tbsp of freshly chopped or torn mint leaves. 

Combine 2 tbsp of the reserved fruit juice along with 1 tbsp extra-virgin olive oil, 2 tsp honey, a heavy pinch of flaky sea salt and some freshly cracked black pepper. 

Secure the lid and shake vigorously for about 30 seconds until emulsified. 

Pour most of the dressing over the salad and toss with some additional salt and pepper to taste. Add additional dressing if desired. 

Divide among two plates and serve.

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