Servings: 4
Ingredients
For the Salad:
- 2 medium fennel bulbs (~400–500 g)
- 2 oranges , peeled and segmented
- 1 grapefruit , peeled and segmented
- 1 small red onion , thinly sliced (optional)
- A handful of fresh parsley leaves , chopped
- A handful of fresh mint leaves , chopped
- 1 tbsp fennel fronds (from the fennel bulb), finely chopped (optional)
For the Dressing:
- 3 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar (or apple cider vinegar)
- 1 tsp honey or maple syrup (optional, for a touch of sweetness)
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper , to taste
Instructions
Prepare the Fennel:
- Trim the fennel bulbs, removing any tough outer layers and the stalks (reserve the fronds if using). Slice the fennel thinly, either using a mandoline or a sharp knife. If you’d like a milder flavor, you can soak the fennel in ice water for 10 minutes before draining.
Prepare the Citrus:
- Peel the oranges and grapefruit with a sharp knife, cutting away the white pith. Segment the fruit by slicing between the membranes, catching any juices. Set the segments aside and reserve the juice for the dressing.
Slice the Onion (optional):
- Thinly slice the red onion. You can soak it in cold water for a few minutes to mellow the sharpness if desired.
Make the Dressing:
- In a small bowl, whisk together the olive oil, vinegar, honey (if using), Dijon mustard, and the reserved citrus juice. Season with salt and pepper to taste.
Assemble the Salad:
- In a large bowl, combine the sliced fennel, citrus segments, red onion (if using), and chopped herbs (parsley, mint, and fennel fronds).
- Drizzle the dressing over the salad and toss gently to combine. Taste and adjust seasoning if necessary.
To Serve:
- Serve the salad chilled or at room temperature. It pairs wonderfully with grilled fish, roasted chicken, or as a light side to any Mediterranean meal.
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