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Citrus and Fennel Salad

Citrus and Fennel Salad That Brightens Your Spring Table

A vibrant Citrus and Fennel Salad that combines sweet and tart fruits with crunchy vegetables, perfect for spring gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 3 tablespoons Olive Oil Essential for roasting fennel and emulsifying the vinaigrette.
  • 2 bulbs Fennel Provides a crunchy texture and anise-like flavor.
  • to taste Salt Vital for enhancing flavors.
  • to taste Pepper Vital for enhancing flavors.
  • 3 Cara Cara Oranges Brings sweetness and vibrant color.
  • 1 large Ruby Red Grapefruit Balances sweetness with tartness.
  • 1 large Avocado Offers a creamy texture.
  • 2 cups Radicchio Contributes a bitter note and a crunchy base.
  • 6 small Radishes Adds a peppery kick.
  • ¼ cup Fresh Chives Gives the salad a fresh finish.
  • ¼ cup Fresh Dill Gives the salad a fresh finish.
  • ¼ cup Fresh Mint Gives the salad a fresh finish.
  • ½ cup Shaved Parmesan Enhances the dish with umami and creaminess.
  • ¼ cup Pine Nuts Provide delightful crunch.
For the Vinaigrette
  • 1 small Shallot Key flavor for the vinaigrette.
  • 1 clove Garlic Elevates the vinaigrette's taste.
  • 3 tablespoons Tarragon Vinegar Crucial for adding tang.
  • 1 tablespoon Dijon Mustard Lends creaminess and depth.
  • 1 tablespoon Honey Balances the vinaigrette’s acidity.
  • ¼ cup Extra Virgin Olive Oil Final touch for richness in the vinaigrette.

Equipment

  • Oven
  • Baking sheet
  • Knife
  • Whisk
  • small bowl
  • Large platter or bowl

Method
 

Preparation
  1. Prepare the citrus by cutting off the tops and bottoms of the Cara Cara oranges and ruby red grapefruit, then peel and segment the citrus.
  2. Preheat your oven to 400°F (200°C). Trim and slice fennel bulbs into wedges, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 20-25 minutes until golden brown.
  3. Make the shallot vinaigrette by whisking together finely chopped shallot, minced garlic, tarragon vinegar, honey, and Dijon mustard. Slowly add extra virgin olive oil.
  4. On a large platter, layer radicchio leaves, roasted fennel, citrus segments, diced avocado, and sliced radishes.
  5. Spoon the shallot vinaigrette over the salad, gently toss or leave layered, then garnish with chives, dill, mint, shaved Parmesan, and pine nuts.
  6. Serve immediately for the best taste and texture.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 12gProtein: 3gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 5mgSodium: 150mgPotassium: 450mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 40mgCalcium: 100mgIron: 1mg

Notes

Use fresh, in-season ingredients for the best flavor. Dress the salad just before serving to retain the crispness of ingredients.

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