Fennel and Citrus Salad

This little salad is a great side dish to pastas.

Variation #1: Fennel, Endive, Radicchio and Orange Salad

INGREDIENTS

 1 large fennel bulb, sliced lengthwise into quarters then crosswise into paper thin quarter rounds
1 large Belgian endive, sliced lengthwise in half then crosswise into thin half rounds
3 radicchio leaves, slice lengthwise in half then crosswise into thin strips (omit if you don’t like bitter taste)
4 navel oranges, peeled and cut into chunks (instructions for Supreming an Orange)
Dressing
1 teaspoon extra virgin olive oil
1 + Tablespoon(s) white balsamic vinegar (Trader Joe’s carries this)
salt to taste (I like Trader Joe pink Himalayan in the grinder)
black pepper to taste (whole peppercorn in grinder is best)
MAKE SALAD
In a large bowl, toss together the fennel, endive and radicchio slices with the oil and vinegar.  Season with a generous grinding of salt and pepper and toss well to coat leaves. Taste the mixture and add more salt, pepper and/or vinegar if needed. Gently fold in orange chunks and any juices and let salad rest for 5-10 minutes for flavors to meld. Garnish with edible flowers, if you like. Peppery nasturtiums are especially good with fennel.

Variation #2:  Fennel and Ruby Red Grapefruit Salad

Fennel and grapefruit salad.
Fennel and grapefruit salad.

Instead of oranges, use peeled ruby red grapefruits and fennel. Grey Maldon sea salt is especially good here. Fold the salt in at the end so that it is not completely melted and adds an extra crunch to the salad. When using tart grapefruits, I usually omit the vinegar, slightly increase the oil/salt/pepper mixture, then pour any grapefruit juices on top.

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