Fennel and Citrus Salad with Mint

It’s light. It’s simple. And it’ll leave you dreaming of more. Master the art of segmenting citrus, hand shave fennel and savor a homemade sweet and zesty dressing. To fully enjoy the licorice flavor of raw fennel, be sure to slice as thin as possible. 

1 red grapefruit
1 blood orange
2 navel oranges
2 Tablespoons extra virgin olive oil
1 Tablespoon honey
1 Tablespoon lemon juice
Pinch Sicilian Sea Salt with Organic Lemon
2 fennel bulbs, halved, cored and sliced
2 Tablespoons chopped fennel fronds
2 Tablespoons mint leaves
½ teaspoon ground coriander

    1. Using a sharp knife, remove the skin from the citrus and cut between membranes to section the fruit.
    2. Thinly slice fennel with a mandolin.
    3. In a small bowl, whisky together honey, lemon juice, extra virgin olive oil, and a pinch of Sicilian Sea Salt with Organic Lemon.
    4. Toss the dressing with fennel and citrus, sprinkle with a second pinch of salt, and garnish with fennel fronds, mint leaves and coriander.
    5. Mancia!
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