Winter Citrus and Fennel Salad

Ingredients

• 3 Orange, peeled and sliced into rounds
• 1 Grapefruit, peeled and sliced into rounds
• 2 Fennel bulb, shaved paper-thin
• ½ Red onion, shaved
• ⅜ cup Kalamata olives, torn
• 4 tbsp Extra-virgin olive oil
• 1 tbsp Red wine vinegar
• ½ cup Pomegranate seeds (optional)
• ¼ cup Fresh mint, torn
• ½ tsp Kosher salt
• ½ tsp Black pepper

Method

1. Cut the top and bottom off each citrus, stand it up, and cut the peel away in strips following the curve. Slice into rounds. Do it over the bowl so the juice lands in the dressing.
2. Soak the shaved onion in cold water for 10 minutes and drain — it takes the harshness out and leaves the crunch.
3. Arrange citrus and fennel in overlapping layers on a wide platter. Scatter onion and olives.
4. Dress with oil, vinegar, salt and pepper. Finish with pomegranate and mint.
5. Serve within the hour, at room temperature, so the citrus tastes of something.

Notes

✨ The restaurant touch

Layer it flat on a platter rather than tossing it in a bowl. This is a dish you compose, and it takes the same amount of time.

🧒 For the kids

Set aside a bowl of plain orange rounds and pomegranate seeds. That is a fruit salad and it will disappear.

🌿 From the garden

Fennel sown in July heads up here in October. Mint lives in a pot by the door.

🥡 Leftovers

Best the day it is made; the fennel softens overnight.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.