Fennel and Citrus Salad
This salad features thinly sliced fennel bulbs combined with segments of grapefruit or orange, creating a crisp and aromatic mixture. No cooking is required; the ingredients are assembled and tossed to showcase their fresh textures and natural flavors, resulting in a vibrant and crunchy dish.
Equipment
- Chef’s knife
- Cutting board
- Mixing bowl
- Vegetable peeler or zester
- Citrus juicer (optional)
Ingredients
- 2 bulbs fennel bulb horizontally sliced very thin
- 2 units grapefruit or orange segmented, with zest
- 1 tablespoon olive oil for dressing
- to taste salt
- to taste black pepper
Instructions
- Peel the fennel bulbs and slice them crosswise into very thin, even slices using a sharp chef's knife and a cutting board. Aim for translucent, paper-thin pieces that will add crunch and aroma.2 bulbs fennel bulb
- Use a citrus juicer or your hands to segment the grapefruit or orange, removing membranes to leave clean citrus segments. Zest the fruit’s peel using a vegetable peeler or microplane and set the zest aside.2 bulbs fennel bulb
- Place the sliced fennel in a large mixing bowl. Add the citrus segments and sprinkle with the citrus zest.2 bulbs fennel bulb
- Drizzle the olive oil over the mixture and season with salt and black pepper. Use tongs or a spoon to gently toss everything together until evenly coated.2 bulbs fennel bulb
- Let the salad sit for 5 minutes to allow flavors to meld. Taste and adjust seasoning as desired before serving.
