Seems fitting to post this vibrant Citrus salad on a chilly winter day, when we are dreaming of summer!
This salad is brimming with color, flavor & texture! It is perfect for fighting off the chilly weather and the colds that are going around! Citrus is now in season so make your way to the grocery & make this salad stat!
– 1 Navel Orange
– 1 Cara Cara Orange
– 1 Blood Orange
– 1 Pink Grapefruit
– 1/2 bulb Fennel
– 1 small shallot
– 1 sprig mint
– 1/3 cup Extra Virgin Olive Oil
– 2 TB Raw Coconut Vinegar
– Black Pepper & Sea Salt
– Fennel fronds
Slice all the skin off the citrus & thinly slice, removing any pulp or seeds along the way.
Place in separate bowls or on a different cutting board until ready to assemble salad.
If you have a mandolin use it to thinly slice the fennel and shallot. If you don’t then use your sharpest knife & do your best to thinly slice the fennel and shallot.
Once everything is cut, start assembling the salad starting with the fennel on the bottom, then rotating through the citrus. sprinkle the shallots on top of the citrus & place the sprig of mint on top for a perfect and delicious photo opportunity.
You can thinly slice the mint and sprinkle around the salad allow for a little in each bite.
I also used the leftover fennel fronds to add a little decor to the plate.
For the dressing pour the Extra Virgin olive oil into a bowl and add the raw coconut vinegar, a few cracks of black pepper and sea salt. Whisk to combine all ingredients until the dressing is thoroughly combined. Drizzle dressing over each salad to your liking, I used approximately 1 Tb per salad.
Owner & Pastry Chef at J Bird Bakeshop
Purple Belt in Jiu Jitsu, Competitor, Dog Mom of Raffi