Citrus + Fennel Salad
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I think this winter is testing my patience with gray skies and rain, then cold, then more rain. Hello El Niño! But little by little the days are getting longer now and it’s not like I need to turn the lights on at 4pm anymore. And there’s also an abundance of citrus this time of year. Good stuff. Blood oranges, Tangelo, Cara Cara oranges, all kinds of grapefruits I’ve never heard of. And they make such great salads. I made a similar salad three years ago when I first started the blog. Wow I just realized that was only my second post on this blog, the 16th will mark a three year anniversary for Pixels + Crumbs! For the recipe below I didn’t specify an amount for the olive oil, the amount of juice you get from cutting the citrus may vary so you can adjust to the appropriate amount. It should be more juicy, not too much olive oil. Just a few splashes should do. Enjoy! oh and sunset at 4:50! Woo hoo!
Citrus + Fennel Salad
- 1 fennel bulb
- 1 grapefruit
- 1 navel (or seasonal) orange
- 1 blood orange
- 1/4 cup feta cheese
- 1/4 Toasted Pecans
- Olive oil
- Fresh parsley
Trim off the fennel stems and save fronds for garnish. Slice the fennel thin with a mandolin. To segment the citrus slice off the top and bottom, with a sharp knife trim off the skin and pith. Cut each segment away from the membrane and cut into pieces. There will be a lot of juice that you will want to use for the salad so it’s best to use a cutting board with a juice groove, or cut over a bowl. In a large bowl toss together the fennel, citrus and juice. Add a few splashes of olive oil and toss to combine. Divide the salad on 2 plates and garnish with feta cheese, pecans, fennel fronds and parsley.
