Citrus Salad With Fennel Fronds for 2
Per serving
Local recipe. Experiment substituting other types of oranges and/or citrus fruit. I added a few yellow grapefruit segments (about 1/4 of a grapefruit). You can also arrange the salad components on lettuce leaves or other greens if desired-baby spinach, arugula, frisee, etc. *Update 17 June 2011*: I decided I wanted a little bit more substance to this salad recipe and added the radishes or turnips. The turnips I like are the very small ones found in farmers' markets and not much bigger than a large grape. I'm not referring to the standard turnips-those are much too bitter and overpowering for this recipe.
Ingredients
2 serv.- Salad
- valencia orange↗1
peeled and segmented (original recipe specified naval oranges)
- blood orange↗1
peeled and segmented
- small red onion↗1⁄4
sliced thinly (I cut them into thin crescents)
- radishes or small spring turnips↗2
my addition, thinly sliced
- Dressing
- blood orange↗1
juiced
- extra virgin olive oil↗1 1⁄2 tablespoons
reduced from 2 tablespoons
- white balsamic vinegar↗1 1⁄2 teaspoons
- unbleached white sugar↗1⁄4 teaspoon
- salt and pepper
to taste
- Garnish
- fennel leaves1 tablespoon
rough chopped
Step-by-step instructions
- 1
Whisk the dressing together and set aside.
- 2
Arrange the salad ingredients on either a platter or two salad plates.
- 3
Garnish with the fennel fronds.
- 4
Pass the dressing.
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