Fennel & Citrus Salad
1 fennel bulb, trimmed
1 teaspoon sugar
3 tablespoons sherry vinegar
1/2 cup extra virgin olive oil
Freshly ground black pepper
5 ounces baby arugula
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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