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Fennel & Citrus Salad

Posted 11/29/10 by ChefSnowball
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Views: 318
Venues: Produce & All Things Green
Spices & Herbs
Categories: Dill
Lemon and Orange Peel
Sub Categories: Citrus Fruit
Leafy Greens
Keywords: salad, fennel, grapefruit, orange, dill, mint
Servings: 8
1 fennel bulb, trimmed
4 grapefruit
5 oranges
1 teaspoon sugar
3 tablespoons sherry vinegar
1/2 cup extra virgin olive oil
Freshly ground black pepper
5 ounces baby arugula
Sea salt
Finely grated zest of 1 lemon
2 tablespoons finely chopped dill
1 tablespoon finely chopped parsley
1 1/2 teaspoons finely chopped mint

Using a mandoline or sharp knife, slice fennel very thinly. Place in a bowl of ice water and refrigerate for at least 1 hour.

Cut off the tops and bottoms of grapefruit and oranges. Slice off the peel and white pith, and cut in between membranes to yield individual segments. Place in a large bowl. Add sugar, vinegar, olive oil and pepper to taste. Set aside.

Arrange arugula on a serving platter. Drain fennel well, pat dry and season to taste with salt and pepper. Add to bowl of citrus segments and their vinaigrette, and toss to mix.

Arrange citrus-fennel mixture on top of arugula. Sprinkle with lemon zest, dill, parsley and mint. Serve immediately.

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