Citrus Salad With Fennel Fronds for 2 |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Local recipe. Experiment substituting other types of oranges and/or citrus fruit. I added a few yellow grapefruit segments (about 1/4 of a grapefruit). You can also arrange the salad components on lettuce leaves or other greens if desired-baby spinach, arugula, frisee, etc. *Update 17 June 2011*: I decided I wanted a little bit more substance to this salad recipe and added the radishes or turnips. The turnips I like are the very small ones found in farmers' markets and not much bigger than a large grape. I'm not referring to the standard turnips-those are much too bitter and overpowering for this recipe. Ingredients:
1 valencia orange, peeled and segmented (original recipe specified naval oranges) |
1 blood orange, peeled and segmented |
1/4 small red onion, sliced thinly (i cut them into thin crescents) |
2 radishes (my addition) or 2 small spring turnips, thinly sliced (my addition) |
1 blood orange, juiced |
1 1/2 tablespoons extra virgin olive oil (reduced from 2 tablespoons) |
1 1/2 teaspoons white balsamic vinegar |
1/4 teaspoon unbleached white sugar |
salt and pepper, to taste |
1 tablespoon fennel leaves, rough chopped |
Directions:
1. Whisk the dressing together and set aside.
2. Arrange the salad ingredients on either a platter or two salad plates.
3. Garnish with the fennel fronds.
4. Pass the dressing.
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