Fennel and Citrus Salad


Fennel and Citrus Salad


  
I first made this for the open house I have every year on Christmas Eve and it was a hit!  Pomegranate seeds would also be a wonderful addition.  


Perfect for a first course, brunch or along a buffet to balance out all those rich winter dishes.  

I like to add blood oranges when they are in season.

Each component can be prepared a few days before and assembled that day but I always add the pomegranate seeds the last minute.


Print Recipe!

Ingredients
1 fennel bulb, core removed and thinly sliced 
¼ cup fennel fronds, chopped
8 navel  oranges, cut into Supremes (when blood oranges are in season use 4 blood oranges and 4 navel oranges)
2 ruby red grapefruit, cut into supremes
Black Pepper

Makes about 4 ½ cups


Directions
  • Cut off top stalks and bottom base of the fennel bulb and cut fennel bulb in half. Cut a ‘v’ in the bottom of the bulb to cut out the core flat side down, slice thinly with a chef knife.
  • In a glass bowl add citrus supremes, thinly sliced fennel and chopped fennel fronds. Add freshly cracked black pepper to taste. Mix gently and spoon into serving bowl.
  • Makes about 4 1/2 cups. This recipe can be made up to a day in advance.

Note: To supreme citrus, cut 1/2 inch off the top and bottom of the citrus, slice down the sides of the citrus to remove the rind and pith. Take note of the thin membrane that divides the citrus sections. Over a bowl, cut along the membrane on each side, cut out citrus supreme. I like to use a tomato knife but a paring knife works well too.


TIP!!
If you want to save the rind for another recipe, now is the time.  Blood oranges are such a treat, I don't like to waste any part of them.  Peel with a vegetable peeler and cover with sugar. It will become to most delicious sugar!


Take note of the thin membrane that divides the citrus sections.
Over a bowl, cut along the membrane on each side, cut out citrus supremes.
Over a bowl, cut along the membrane on each side, cut out citrus supremes.
Prepare Fennel 
Cut off top stalks and bottom base and cut fennel bulb in half.
Cut a v in the bottom of the bulb to cut out the core.
Flat side down, slice thinly with a chef knife and chop fronds like you would as an herb.







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