Citrus, Celery, and Shaved Fennel Salad |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Active time: 25 min Start to finish: 25 min Ingredients:
1 tablespoon cider vinegar |
1/2 teaspoon whole-grain or coarse-grain mustard |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1/4 cup extra-virgin olive oil |
3 navel oranges |
2 grapefruit (preferably pink) |
2 medium fennel bulbs (sometimes called anise; about 1 3/4 lb), stalks cut off and discarded |
3 celery ribs, cut diagonally into 1/8-inch-thick slices |
Directions:
1. Whisk together vinegar, mustard, salt, and pepper in a large bowl. Add oil in a slow stream, whisking, until combined.
2. Cut peel, including all white pith, from oranges and grapefruit with a paring knife. Working over a bowl, cut segments free from membranes. Squeeze juice from membranes into a small bowl, then whisk 3 tablespoons juice into vinaigrette. Drain citrus segments, then add to vinaigrette.
3. Quarter fennel bulbs lengthwise, then cut lengthwise into paper-thin slices (about 1/16 inch thick) with slicer. Add to fruit along with celery and toss gently to combine.
4. * Available at Asian markets, many cookware shops, and Uwajimaya (800-889-1928).
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