winter citrus salad
This winter citrus salad is delicate, juicy, and so fresh. Toss citrus segments with shaved fennel, parmesan, roasted almonds, and mint for a simple but stunning salad.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 4
- Category: Salad
- Method: Tossed
- Cuisine: American
Ingredients
- 1 tbsp minced shallot
- 1 small fennel bulb, 2 tbsp fronds reserved and chopped
- 3 tbsp white balsamic vinegar
- 4 medium oranges (mix of Cara Cara, blood, navel)
- 2 grapefruit
- 2 tbsp extra-virgin olive oil
- 2 tbsp salted almonds, chopped
- 1/2 oz parmesan, shaved
- 2 tbsp fresh mint
- flaky salt
- freshly ground black pepper
Instructions
- Place shallot in a large bowl and pour vinegar over the top.
- Slice the top and bottom off the fennel bulb. Quarter it lengthwise, discard the inner core, then thinly slice with a mandoline. Toss sliced fennel in the vinegar and let sit while you supreme the citrus fruit.
- Slice off the top and bottom ends of the citrus to create flat surfaces. Place the fruit upright on a cutting board and carefully cut away the peel and pith, following the fruit's contour from top to bottom. Trim off any excess pith.
- Use a paring knife to slice along the insides of 2 adjacent membranes and release the segments into the bowl with the fennel. Repeat with the remaining segments and citrus fruit.
- Add olive oil, almonds, reserved fronds, and parmesan and toss gently to coat.
- Transfer to a platter and scatter with torn mint. Sprinkle with flaky salt and freshly ground black pepper. Serve.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1
- Calories: 240
- Sugar: 23g
- Sodium: 393mg
- Fat: 10g
- Saturated Fat: 1.7g
- Unsaturated Fat: 8.2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6.4g
- Protein: 4.6g
- Cholesterol: 3mg
Find it online: https://www.withspice.com/blog/citrus-salad/