Citrus Fennel Salad
User Reviews
4.3
Citrus Fennel Salad
Description
Citrus Fennel Salad features an assortment of citrus fruits such as navel, Cara Cara, minneola, mandarin, and blood oranges, peeled and sliced to reveal their juicy segments. These are layered with thin slices of fennel bulb, creamy avocado, and delicate shallot slivers. The fennel provides a crunchy texture with a subtle anise flavor that contrasts the softness of the avocado and the citrus's natural sweetness.
The dressing is an emulsified mixture of extra virgin olive oil, champagne vinegar, and honey, seasoned with kosher salt and freshly ground black pepper. This balances the tartness and sweetness of the fruits and complements the vegetables. Topped with fresh fennel fronds and mint leaves, the salad is bright and aromatic.
This salad is well-suited as a refreshing side dish or a light starter, bringing a variety of citrus flavors and textures to the table. The combination of juicy fruit, crisp vegetables, and creamy avocado makes it satisfying without being heavy.
Ingredients
- citrus totaling about 2 ½ to 3 pounds, assortment
- I used:
- 3 orange navel
- 3 orange Cara Cara variety
- 2 minneola orange
- 3 mandarin orange
- 1 blood orange
- ½ fennel bulb , very thinly sliced
- 1 avocado , peeled, pitted and sliced
- ½ shallot , peeled and very thinly sliced
- ⅓ cup extra virgin olive oil
- 2 tablespoons champagne vinegar
- 1 tablespoon honey
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- ¼ cup mint leaves
- fennel fronds reserved
Instructions
- Slice the peels off of the citrus and place them in a bowl or on a serving plate. Layer with thinly slivered fennel slices. Add avocado slices and shallot slivers.
- In a small bowl, slowly whisk the olive oil into the champagne vinegar until emulsified. Add the honey and whisk to mix. Season with kosher salt and pepper.
- Pour dressing over the salad and season with more kosher salt and freshly ground pepper. Top with reserved fennel fronds and mint leaves.