Citrus Salad with Fennel Dressing Recipe


Sweet, juicy, peak-of-season citrus and sautéed fennel come together in this fresh winter salad to awaken your taste buds and brighten your senses. Make it a complete meal by serving it with a delicious quiche.

1⁄4 cup olive oil
1 small shallot, minced, about 4 teaspoons
1 fennel bulb, thinly sliced about 3 cups total
1⁄2 teaspoon salt, or to taste
1 nch piece fresh ginger, minced, about 4 teaspoons
1⁄4 cup sherry vinegar
1⁄2 cup walnut pieces
4 pieces citrus - sliced into rounds and peel removed, any combination of grapefruit, Valencia orange, blood orange, and Cara Cara orange suggested
4 cups mixed baby greens
1 cup roughly chopped Italian parsley
  1. Heat a medium skillet over medium heat. Add the walnuts and toast, stirring frequently, until lightly browned, about 5 minutes. Transfer walnuts to a plate and set aside.
  1. Continuing over medium heat, swirl about ¼ of the olive oil in the skillet and add the shallot.
  1. When the shallot begins to sizzle, add the fennel and sauté until softened, about 2 minutes.
  1. Add the ginger and continue to sauté until fragrant, about 1 minute more.
  1. Remove from the heat and mix in the remaining olive oil and vinegar. Set aside.
  1. Toss greens and parsley together and divide between 4 plates.
  1. Divide citrus rounds between the plates evenly, on top of the greens.
  1. Evenly top the citrus rounds with fennel dressing, sprinkle with walnut pieces, and serve.