Citrus and Fennel Salad

[[ recipeID=recipe-9kotx3hzc, title=Citrus and Fennel Salad ]]

Citrus and Fennel Salad

This salad is a joy.


The contrast of sweet, sharp and bitter flavours is a party for the taste buds and its vibrant colours is just what we need as we come out of winter / lockdown.


I’ve used cashew nuts here but toasted pine nuts, pumpkins seeds, almonds or hazelnuts work equally well.


Any hard salty cheese can be used in place of pecorino.


Serve with salty cured meats, pork chops, chicken or fish.

Servings: 6

Keywords:

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins

Ingredients

Instructions

Ingredients

  • 1 fennel bulb
  • The leaves of one small radicchio (pink here)
  • A selection of 4/5 citrus fruits (I used one pink grapefruit, 2 large blood oranges, 1 orange, 1 clementine)
  • 1 avocado
  • A handful of cashew nuts
  • Pecorino shavings
  • The leaves from 2/3 sprigs of mint, roughly chopped
  • Sea salt and freshly ground black pepper

For the lemon dressing:

  • 3 tbs  extra-virgin olive oil
  • 2 tbs lemon juice
  • ½ tsp Dijon mustard
  • A good pinch of sea salt

Instructions

  1. Make the dressing: put the olive oil, lemon juice, Dijon mustard and salt into a jar, put the lid on and shake well to combine.
  2. Slice the fennel as thinly as you can (a mandolin is your friend here), and toss together in a bowl with 2/3 teaspoons of the dressing, leave to one side whilst you prepare the rest of your salad.
  3. Prepare your citrus fruits by peeling and slicing or segmenting (I like to use varying shapes).
  4. Peel and slice the avocado.
  5. On a platter start by arranging the radicchio leaves, drizzle with a little of the dressing and then layer the fennel and citrus fruits.
  6. Top with the avocado, nuts, pecorino shavings, and mint.
  7. Finish with a drizzle of dressing and a final season season of salt and pepper to taste, serve immediately.