Citrus Salad With Fennel
4 servings
Prep time: 20min
Ingredients:
3 Mandarin oranges (or orange of your choice)
2 small ruby grapefruit
2 small fennel bulbs (trimmed and sliced ¼ inch or thinner) reserve some fronds for garnish
1 large shallot sliced thinly into rings
⅓ cup toasted rough chopped pistachios
¼ cup extra virgin olive oil, plus more for drizzling if desired
2 tablespoons apple cider vinegar
Salt and pepper to taste
Preparation:
Peel the citrus fruit (oranges and grapefruit)
Tip: Use a small serrated knife if possible. Cut off small piece at the top and bottom of the fruit so that it will sit securely on your cutting surface. Start from top to bottom, with your knife following the curve of the fruit to remove the peel and white pith. Only leave the flesh of the fruit visible and make it as round as possible.
Slice across in ¼ inch circles. Remove any visible seeds and set aside on top of a paper towel.
Quarter fennel bulbs and slice ¼ inch or thinner.
Whisk apple cider vinegar, oil and add salt and pepper to taste for vinaigrette. Separate half and coat the sliced fennel in a bowl. Set aside other half for later.
Using a large flat plate, arrange citrus in alternating layers, Add dressed fennel on top and sprinkle sliced shallots over the salad.
Finish by drizzling the rest of vinaigrette over the salad and garnish with toasted pistachios and fennel fronds.
Enjoy!
