I am a HUGE salad fan. I eat salad every single day! Boring, I know. But to make it exciting and delicious, I use a variety of different ingredients. One of my favorite ways is to add fruit to my salads. I like having a nice crushing bite of an apple or a refreshing orange, and it completely elevates the entire dish.
In honor of citrus season, I decided to highlight the citrus and add ingredients that would compliment them. Fennel is a great ingredient that I feel is not used enough! The licorice flavor is definitely not for everyone, but when paired well, it helps pull the entire dish together.
I used a mandolin to slice the fennel, as it is very fibrous, so slicing them very thin is the best way to eat it. In addition, the salad is topped with chopped pistachios, fennel fronds and drizzled with a light vinaigrette!
This dish is perfect for serving alongside a steak or a frittata for breakfast!
1 cara- cara oranges, peeled & sliced
1 grapefruit, peeled & sliced
2 blood orange, peeled & sliced
1 large fennel bulb, peeled & sliced
2 tbsp. olive oil
1 tbsp. lemon juice
1 tsp. honey
¼ cup. crushed pistachios
2 tbsp fennel fronds
Halve and core the fennel bulb. Chop the fronds and set aside. Using a mandoline, carefully slice the fennel into thin slices. Set aside.
Using a paring knife, remove peel and white pith from citrus, being careful not to remove too much of the flesh. Slice citrus into ½"-thick rounds.
For the vinaigrette, using a small bowl, whisk the olive oil, lemon juice, and honey together.
To assemble, plate the citrus and fennel on a platter. Scatter the chopped pistachios and fronds over the salad. Sprinkle with sea salt and drizzle the vinaigrette. Serve immediately.