1 Video | Photo: Citrus Salad Recipe
Ingredients
- 1 large orange, peeled and ends trimmed
- 1 grapefruit, peeled and ends trimmed
- 1 large or 2 small fennel bulbs, thinly sliced
- 1/4 cup extra-virgin olive oil
- 1/4 cup packed fresh basil leaves
- Kosher salt and freshly ground black pepper
- 1/3 cup chopped walnuts, toasted
Directions
Place a sieve over a medium bowl. Hold an orange over the bowl, and using a paring knife, cut along the membrane on both sides of each segment. Free the segments and let them fall into the sieve. Repeat with the grapefruit. Squeeze the membranes over the bowl to extract as much juice as possible, reserving the juices in the bottom of the bowl. Place the fruit segments and fennel in a salad bowl.
In a blender or the bowl of a small food processor, blend together the oil, basil and 3 tablespoons of the reserved juice until smooth. Season with salt and pepper, to taste. Pour over the fruit and fennel. Add the chopped walnuts and toss until all the ingredients are coated.
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By northernkygirl
on June 02, 2013
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Really enjoyed this salad last night paired with a light but savory bow-tie pasta dish and a well-chilled pinot grigio. To make 4 servings I had to use 2 oranges, 2 grapefruit and the one large fennel bulb. Took this to our friend's home as a contribution to the dinner, and our hosts asked for the recipe. Lovely light, crunchy summer salad with bright flavors. Will definitely make this again. My husband does not care for grapefruit so I may just try this with oranges only next time.
By jmuthoni2020_11...
moore, OK
on March 16, 2013
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Love the salad! Would've been a 5 if it wasn't for the EVOO! Didn't care for its taste!!!
By meganarose_12084708
ft myers, FL
on August 07, 2012
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My new favorite salad hands down!! However, I added a lot less basil and evoo but did add about a tablespoon of honey to dressing and it really worked well with it. THANKS, Giada...another winner!!
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