Citrus and Fennel Salad

This salad is such a perfect spring side dish with beautiful colors and vibrant flavors. Not gonna lie, part of the reason why I love it so much is because J made it for me during our early days of dating 🙂 He gets the credit for this one! I also enjoy the fact that this recipe gives me the opportunity to break out J’s exciting new mandolin!

Citrus & Fennel Salad


1 large fennel bulb

1 large ruby red grapefruit

1 large orange

extra virgin olive oil


freshly cracked pepper


  1. Prepare your produce. Carefully run your fennel bulb through the thinnest setting on your mandolin (or slice thinly with a very sharp knife). Use a sharp knife to cut the rind off of your orange and grapefruit. Cut them into half-inch thick slices across.
  2. Layer the fennel slices, grapefruit slices, and orange slices in a circular formation on a plate, alternating.
  3. Drizzle the salad with extra virgin olive oil, and season lightly with kosher salt and freshly cracked pepper. Serve cold.

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