I love fennel a LOT. This is one of my favorite salads because it is so beautiful, so fresh and really showcases the last of the winter citrus with the crisp, crunchy ribbons of sweet fennel bulb!
Take this salad up a notch with a generous sprinkle of Moondog's Fennel Finishing Salt blend! By quickly pickling the diced shallot in Spoiled Rotten Vinegar's Blackberry Vinegar, you give this salad a sweet and mesmerizing undertone.
Author:
Gracie Schatz
Ingredients
1 large fennel bulb, thinly sliced
1/2 cup finely chopped fennel fronds and stems
1 large cara cara orange, peel cut off, sliced into medallions
1 ruby grapefruit, peel cut off, sliced into medallions
1 blood orange, peel cut off, sliced into medallions
1/2 cup pitted, oil cured black olives
1/4 cup good olive oil
1 tsp-1 Tbsp chili oil (depending on how spicy you like it!)
Place the finely diced shallot in a small bowl and cover it with the Blackberry vinegar. Allow it to pickle for at least 10 minutes.
Place the thinly sliced fennel bulb in ice water. This will make it crunchier and crisper.
On a large, flat platter, arrange your citrus medallions. Get creative, have fun with the plating!
Remove the fennel from the ice water and shake it off to remove additional moisture. Plate the fennel above and around the citrus.
Sprinkle the olives, fennel fronds and stems and pickled shallots evenly over the salad. Drizzle a generous amount of olive oil over everything and finish with chili oil and Moondog's fennel finishing salt. Enjoy!
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