Fennel Salad with Citrus

Name: Fennel Salad with Citrus
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Ingredients: 1 grapefruit; Juice of 1 orange; 1/2 cup mint leaves, torn; Kosher salt and freshly ground black pepper; 1/3 cup olive oil; 2 bulbs fennel, tops trimmed and reserved; 2 Hungarian peppers, thinly sliced

Getting reviews...

Level: Easy

Total: 15 min
Active: 15 min

Yield: 4 servings

Level: Easy

Total: 15 min
Active: 15 min

Yield: 4 servings

Ingredients

Deselect All

1 grapefruit

Juice of 1 orange

1/2 cup mint leaves, torn

Kosher salt and freshly ground black pepper

1/3 cup olive oil

2 bulbs fennel, tops trimmed and reserved

2 Hungarian peppers, thinly sliced

Directions

Cut the top and bottom off the grapefruit. Stand up the fruit and slice off the rind and white pith underneath, reserving the rind so you can add the juice to the salad. Cut the fruit into segments, reserving any juice that accumulates. Set aside.
Add the orange juice and half of the mint leaves to a large bowl. Season with salt and pepper, then drizzle in the oil.
Quarter the fennel bulbs and trim the core. Using a mandoline or a chef's knife, thinly shave each quarter. Add the fennel and Hungarian peppers to the vinaigrette. Finely chop the reserved fennel fronds and add to the bowl. Fold in the grapefruit segments and their juices and the remaining mint leaves. Squeeze in the juice from the reserved grapefruit top and bottom and toss to combine. Serve.