Citrus Fennel Salad

by Lauren

IMG_3407

As I laid on the beach Saturday, I occasionally glanced up to watch Chris surf waves I didn’t have the guts to attempt while simultaneously flipping through 3 borrowed issues of Food and Wine magazine. February, March and April. No shame.

If they were my magazines, I would have dog eared just about every single page in all three magazines, put on my stretchy jeggings and made every featured recipe. However, this Citrus Fennel Salad was the one I snapped a picture of with my phone and immediately sent to Chrissy.

We had to go with this recipe because the ingredient challenge this week is well, fennel. You can serve this salad all on it’s own or with shrimp, seared ahi, or pork tenderloin. It would also be delightful served over arugula or spinach. We also considered the addition of avocado chunks. It’s clearly versatile, so dress it up to your liking!

IMG_3395

We could have just used fennel seeds as a seasoning but despite the arm and a leg we Chrissy paid for it, we went with crispy, crunchy fresh fennel and made it the star of the dish! If you aren’t familiar with fennel, it has a mild licorice or anise flavor to it. I am not a huge fan of licorice but fennel is groovy and after making this Citrus Fennel Salad, I’m officially in love.

IMG_3411

Chrissy and I have decided we should most definitely sacrifice a few extra bucks and make this salad once a week. We kept it simple tonight and served it over a bed of spinach with a sprinkle of mint. Now were sitting here wishing we would have added some protein because we’re still hungry. Let the grazing commence!

Little Yellow Note: Eating a raw veggie salad for dinner means you can afford to eat a lot more dessert, or perhaps even 4th meal. 

IMG_3402

We actually made 1/4 of this recipe and it was perfect for 2. So, for those of you who like myself, don’t do the math thing: the following recipe serves about 6.

In other news, we have brand spankin’ new ICM (more affectionately known as Ingredient Challenge Monday) challenger this week, Tiffany from Como Water! Check out hers and all the other fabulous ICM girls fennel recipes here:

Nutritionella

Dixie Chik Cooks

Marci Gilbert

And Love It Too 

Como Water

Citrus Fennel Salad

adapted from Food & Wine Magazine

Ingredients

1 large grapefruit, sectioned

1/3 cup orange juice

2 tablespoons red wine vinegar

2 tablespoons olive oil

1 tablespoon honey

2 tablespoons mint, chopped

2 fennel bulbs, thinly sliced

1 small red onion, thinly sliced

Directions

Cut the frons off of the fennel and cut the bulb in half.  Cut in on an angle to remove the core on each half. Thinly slice (on a mandoline if available) the fennel and red onion and place into a large salad bowl. Add the grapefruit sections.

Whisk together the orange juice, red wine vinegar, olive oil and honey. Pour over the salad. Serve with a sprinkling of mint garnish.

 

From the Little Yellow Kitchen,

Lauren

Related Posts Plugin for WordPress, Blogger...


Pin It!



15 Comments to “Citrus Fennel Salad”

  1. Something about this just feels so fresh and light. It would probably be an awesome dish to bring on a picnic (I’m dreaming of warmer weather right now)

  2. Love this combination. I am not a fan of grapefruit, but would substitute with blood orange when in season or just a navel orange. A simple salad bursting with health! Love it!

  3. Lauren

    I despised grapefruit and especially grapefruit juice, until I had ruby red grapefruits. They are so much sweeter, the bitterness/awful after taste is non existent! The typical grapefruit still makes me cringe a little so if you cant find ruby reds definitely put a blood orange in it and it would be fantastic! Great idea :)

  4. Lauren

    Totally a picnic dish, good call!! Your potluck or bbq comrades would love this. And trust me, the weather here in SD is such a tease. It’s sunny one day and raining the next! I’m waitin for perma-sunshine as well!

  5. WOW this looks amazing girly! I have never tried fennel before but I really want to after seeing these amazing pics!

    Love your blog – just saw it!

  6. Yah! I am so glad someone decided to go with raw fennel! Your salad is beautiful and I feel like I can smell it off the screen! Such bright flavors!

  7. Lauren

    Thanks! Definitely give it a shot. It’s really healthy and super versatile. Beware of onion breath after this salad though!

  8. beautiful pics of a fresh spring dish! loveee it

  9. Lauren

    We’re a little early but it sounded so good!

  10. Yum! I love the idea of this. Bookmarked!

  11. That salad is getting me ready for spring!!!!

  12. im ashamed of myself but i don’t think ive ever eaten fennel…unless unknowingly. i must change this soon!

  13. Lauren

    That’s the goal!! We are in the home stretch :)

  14. Lauren

    Yes! You must try it. You can also have in the form of a seasoning (fennel seeds).

  15. Fennel + citrus = one happy girl :) Great recipe!