Citrus Salad with Fennel & Avocado
User Reviews
5
Citrus Salad with Fennel & Avocado
Description
This salad features two preparations of fennel: one bulb thinly sliced and tossed with lemon dressing to soften slightly, and another bulb roasted until tender and aromatic. Radicchio and segmented citrus fruits such as satsumas and pink grapefruit add bitterness and juiciness, while sliced avocado lends creaminess. Pine nuts contribute a toasty crunch, and shaved pecorino cheese adds a savory depth. Fresh mint leaves brighten the salad with herbal freshness.
The lemon dressing blends extra-virgin olive oil, lemon juice, grated garlic, Dijon mustard, and sea salt to create a zesty, balanced coating that complements the salad’s crisp and creamy textures. The layering of roasted and fresh fennel with citrus segments and other ingredients creates contrast and complexity with each bite. This salad is ideal as a refreshing starter or accompaniment to richer dishes.
Allow the sliced fennel to rest in the dressing for 15 minutes before assembling to soften its texture. Adjust seasoning with sea salt and freshly ground black pepper at serving to enhance flavor. The salad’s components are best served fresh to maintain brightness and texture.
Ingredients
- 1 fennel bulb sliced into wedges and roasted
- 1 fennel bulb very thinly sliced
- 5 radicchio torn, leaves
- 2 satsumas segmented, or 1 small orange
- 1 pink grapefruit segmented, small
- 1 avocado sliced
- 2 tablespoons pine nuts
- ¼ cup pecorino cheese shaved
- ¼ cup mint leaf fresh
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
Lemon Dressing
- ¼ cup extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 garlic grated, clove
- ½ teaspoon Dijon mustard
- ¼ teaspoon salt sea salt
Instructions
- Prepare the roasted fennel according to these directions.
- Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic, and Dijon mustard.
- In a medium bowl, toss the sliced fennel with a few drizzles of the dressing. Set aside for 15 minutes so the fennel softens a bit.
- Assemble the salad on a platter by arranging half of the sliced fennel, all the roasted fennel, radicchio, and half of the citrus segments. Drizzle with a few spoonfuls of the dressing and sprinkle with salt. Layer the remaining fennel and the remaining citrus onto the salad. Top with the avocado, pine nuts, pecorino, and mint. Drizzle with more dressing, sprinkle with salt and pepper, and serve.
User Reviews
Overall Rating
5
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