Citrus & Fennel Salad

Citrus & Fennel Salad

David Venable

Prep Time: 15 minutes

Serves: 4

Salad

  • 2 fennel bulbs
  • 1 small head of radicchio
  • 1 (5-oz) bag of baby arugula
  • 4 blood oranges
  • 3 navel oranges
  • 2 ruby red grapefruit
  • 1 small wedge of Manchego Cheese

Preparation

Trim the fronds from the fennel, reserving 1 tsp chopped for the dressing.

Remove the outer leaves and core.

Carefully slice to 1/8" on a mandolin or with a very sharp knife. Set aside.

Then, cut the radicchio in half vertically and remove the core.

Thinly slice and set aside.

Remove the outer peel on all your blood oranges, navel oranges and grapefruit.

Slice both the oranges into 1/4" rounds. Using a paring knife, carefully segment the grapefruit.

Place the arugula and radicchio on the platter than arrange the fennel and citrus on top.

Place all the ingredients for the dressing in a jar with a lid that will fit tight.

Shake very well. Season to taste.

Drizzle the dressing over the salad.

Using a vegetable peeler, carefully shave the Manchego cheese over the salad. Serve immediately.

Fennel Vinaigrette

  • 1/2 cup olive oil
  • 2 Tbsp champagne vinegar or white vinegar
  • 2 Tbsp fresh orange juice
  • 1 tsp honey
  • 1 tsp Dijon mustard
  • 1 tsp fennel fronds
  • Salt and pepper to taste

Cook's Notes

When fennel is young, you don’t need to remove the core, but if the bulb is large you will need to remove the core. If your fennel is turning brownc, put it in cold lemon water and it will stop it from turning brown.

Print Recipe