Fennel and Citrus Toss Up
Donna Dooher's recipe for a citrusy salad with fresh fennel and orange vinaigrette.
Ingredients
Orange Vinaigrette (makes about 1 cup)
- 2 tbsp freshly squeezed orange juice
- 2 tbsp rice vinegar
- 2 tbsp white wine vinegar
- ¼ cup olive oil
- ¼ cup extra-virgin olive oil
- ½ tsp orange oil optional
- ½ tsp kosher salt
Salad
- ¼ cup thinly sliced red onion
- 1 small bulb fennel thinly sliced
- 1 carrot peeled into ribbons
- ⅓ cup thinly sliced radish
- 1 orange peeled and cut into rounds
- 1 grapefruit peeled and cut into rounds
- ¼ cup pomegranate seeds
- handful arugula leaves
Instructions
Orange Vinaigrette
- In small bowl, whisk together orange juice, rice vinegar and white wine vinegar. Slowly drizzle in olive oil and extra-virgin olive oil, whisking until thickened and combined. Whisk in orange oil (if using) and salt.
Salad
- Fill large bowl with ice water; soak red onion, fennel, carrot and radish until crisp and curly, 30 minutes. Drain just before serving.
- To serve, arrange crisped vegetables on large serving platter with sliced orange and grapefruit. Sprinkle with pomegranate seeds and arugula; drizzle with orange vinaigrette.
Notes
Tips:
- Use a mandoline to achieve very thinly sliced red onion, fennel, carrot and radish.
- Plunging and soaking vegetables in ice water helps to crisp and curl the vegetables and removes any sharpness from the red onion.
- Orange vinaigrette makes about 1 cup and keeps for up to 5 days in the refrigerator.