Citrus Fennel Salad
This salad is bright, light, and oh so cheerful, similar to early days of spring. The brilliant citrus hues are a vibrant addition to any picnic spread. Sunshine on a plate when you need it! I find fennel to be a bit underappreciated but here, it’s a delicious match to the zing of the citrus fruits.
Ingredients
For the salad
- 2 Valencia or navel oranges, reserve 1 tablespoon of juice for dressing
- 1 grapefruit or pomelo, zested and zest reserved for dressing, preferably organic
- 1 blood orange or 3 tangerines
- 2 medium (18 oz) fennel bulbs, cored, stalks removed, and very thinly sliced, reserve a few fronds
- 4 cups (3 1/2 oz) baby arugula
- 1 small (4 oz) sweet onion, thinly sliced
- 1/2 cup fresh dill, roughly chopped
- 1/2 cup fresh mint, roughly chopped
For the dressing
- 2 tablespoons champagne vinegar or good-quality white wine vinegar
- 1 tablespoon fresh orange juice
- 1 teaspoon fresh grapefruit zest, preferably organic
- 1 tablespoon honey
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- Freshly cracked black pepper
Instructions
Make the salad
- Using a sharp paring knife, peel the citrus fruits and remove the white pith and skin. Cut the fruit into 1/4-inch thick (6-mm) rounds and set aside.
Make the dressing
- In a liquid measuring cup, whisk together the vinegar, orange juice, grapefruit zest, and honey. Pour in the olive oil in a steady stream, whisking the dressing together until it becomes emulsified. Season with salt and cracked black pepper.
Assemble the salad
- In a large serving bowl, layer the fennel, arugula, and onions. Pour half of the dressing on top and gently toss together. Add the citrus rounds, layering them together in a pinwheel type fashion. Sprinkle on the fennel fronds, dill, and mint as you go along. Reserve a few sprigs to garnish.
- Drizzle on the remaining dressing and garnish with the reserved herbs just before serving.
Nutrition
Serving: 1portion | Calories: 175kcal | Carbohydrates: 27g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 247mg | Fiber: 6g | Sugar: 15g