Fennel and Citrus Salad

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  • Level: Easy
  • Total: 30 min (includes chilling time)
  • Active: 25 min
  • Yield: 4 servings
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2 fennel bulbs

2 tablespoons Champagne vinegar 

1 teaspoon Dijon mustard 

Salt and pepper

Salt and pepper 

3 tablespoons extra-virgin olive oil 

1/2 cup chopped dates 

1 tablespoon chopped fresh basil 

1 tablespoon chopped fresh cilantro 

1 tablespoon chopped fresh mint 

1 medium red chile, such as Fresno or cayenne, thinly sliced 

2 oranges, peels and pith cut off and segments cut free

1 grapefruit, peel and pith cut off and segments cut free

2 tablespoons chopped pistachios 


  1. Using a sharp knife or mandoline, slice the fennel as thinly as possible, then soak in ice water to crisp up, about 5 minutes. Strain and dry well.
  2. In a large mixing bowl, whisk together the vinegar, mustard and some salt and pepper, then whisk in the olive oil to create a vinaigrette.
  3. Add the dates, basil, cilantro, mint and chile to the vinaigrette. Then add the orange and grapefruit segments and the fennel; toss well. Divide the salad among 4 serving plates and garnish with the pistachios.

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