Fennel and Citrus Salad
Recipe author: Gracie Schatz
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.
Category: Salads
Preparation Time: 30 minutes
Ingredients:
- 1 large fennel bulb, thinly sliced
- 1/2 cup finely chopped fennel fronds and stems
- 1 large Cara Cara orange, peel removed, sliced into medallions
- 1 ruby grapefruit, peel removed, sliced into medallions
- 1 blood orange, peel removed, 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)
- 1 small shallot, peeled and finely diced
- 1/4 cup blackberry vinegar
- 1 tsp Moondog's Fennel Finishing Salt
Directions:
1. Pickle the Shallot:
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.
2. Prepare the Fennel:
Place the thinly sliced fennel bulb in ice water. This will make it crunchier and crisper.
3. Plate the Citrus
On a large, flat platter, arrange the citrus medallions. Get creative and have fun with the plating!
4. Assemble the Salad:
Remove the fennel from the ice water and shake off any excess moisture. Arrange the fennel above and around the citrus medallions.
5. Finish the Salad:
Sprinkle the olives, fennel fronds, 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!
