Fennel and Citrus Salad

1 fennel bulb, trimmed
4 grapefruits
5 oranges
1 teaspoon sugar
3 tablespoons sherry vinegar
1/2 cup extra virgin olive oil
Freshly ground black pepper
5 ounces baby arugula
Sea salt
Finely grated zest of 1 lemon
2 tablespoons finely chopped dill
1 tablespoon finely chopped parsley
1 1/2 teaspoons finely chopped mint.

1. Using a mandoline or sharp knife, slice fennel very thinly. Place in a bowl of ice water and refrigerate for at least 1 hour.

2. Cut off the tops and bottoms of grapefruit and oranges. Slice off the peel and white pith, and cut in between membranes to yield individual segments. Place in a large bowl. Add sugar, vinegar, olive oill and pepper to taste. Set aside.

3. Arrange arugula on a serving platter. Drain fennel well, pat dry, and season to taste with salt and pepper. Add to bowl of citrus segments and their vinaigrette, and toss to mix.

4. Arrange citrus-fennel mixture on top of arugula. Sprinkle with dill, parsley and mint. Serve immediately.

Yield: 6-8 servings

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