Wednesday, February 4, 2015

Fennel and Mixed Citrus Fruit Salad

This is a wonderfully refreshing winter salad. Mild, crispy fennel meets juicy fruitiness of ripe citrus fruit. For this salad I have chosen sour and slightly sweet Meyer lemon, sweet and slightly sour Mandarin orange, and sweet and slightly bitter pomelo.

  • 1 fennel bulb with greens
  • 1 Meyer lemon
  • 1 Mandarin orange
  • 1/2 pomelo
  • pinch of pink Himalaya salt
  • 1 Tbsp Meyer lemon juice
  • 1 Tbsp Mandarin orange juice
  • 2 Tbsp pomelo juice
  • 1/4 cup virgin olive oil
  • 1/4 tsp Celtic sea salt
  • pinch ground fennel seeds
  • freshly ground black pepper

  • Wash and trim the fennel. Chop the greens. Save some larger twigs for garnish.
  • Cut fennel in half. Cut each half into very thin slices. Set aside.
  • Supreme Meyer lemon, Mandarin orange and pomelo. If you do not know how to supreme citrus follow the step-by-step instruction in my tutorial.
  • In a large enough bowl gently mix sliced fennel, citrus supremes and chopped fennel greens.
  • Whisk a vinaigrette using citrus juice, olive oil, ground fennel and salt.
  • Pour the vinaigrette over the salad and mix well.
  • Arrange salad on salad platters. Garnish with fennel greens. Add freshly ground black pepper and enjoy it in good company!

In radiant health - passionately raw - Dominique

Dominique Allmon©2015


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