Citrus and Fennel Salad
About the recipe
This bright, refreshing salad is a wonderful pairing with grilled or roasted seafood. Removing the bitter white pith from the citrus segments removes any unwanted fibrous textures from the salad. If you’re sensitive to spice, stop slicing the jalapeño before you reach the seeds or more fiery part of the membrane of the chile, or just omit the pepper altogether.
Hands On Time: 15 minutes
Total Time: 15 minutes
1 ruby red grapefruit, segmented
1 navel orange, segmented
1 blood orange, segmented
1 bulb fennel, cored and thinly sliced, fronds reserved and chopped
1/2 jalapeño pepper, sliced paper thin
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
In a large bowl, toss the citrus fruit segments with the sliced fennel bulb and jalapeño. Add the olive oil and fennel fronds, and season to taste with salt and pepper. Toss to combine and serve.