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
- 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.
- Layer the fennel slices, grapefruit slices, and orange slices in a circular formation on a plate, alternating.
- Drizzle the salad with extra virgin olive oil, and season lightly with kosher salt and freshly cracked pepper. Serve cold.