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Fennel and Citrus Salad with Fennel Vinaigrette

Refreshing Fennel and Citrus Salad with Fennel Vinaigrette

This Fennel and Citrus Salad with Fennel Vinaigrette offers a refreshing burst of flavors, perfect for a healthy meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mediterranean
Calories: 175
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 bulb Fennel Add a fresh, crunchy texture; substitute with sliced celery for a milder option.
  • 2 cups Radicchio Provides a slightly bitter contrast; can be swapped with another bitter green like arugula.
  • 1 large Orange Offers sweetness and juiciness; substitute with tangerine or any sweet citrus.
  • 1 large Pink Grapefruit Contributes tartness; exchange with pomelo for a less bitter profile.
  • 1 teaspoon Fresh Cracked Black Pepper Enhances flavor contrast; use white pepper for a milder heat.
For the Fennel Vinaigrette
  • 1/4 cup Olive Oil Provides richness; substitute avocado oil for a different flavor enhancement.
  • 2 tablespoons Champagne Vinegar Adds acidity; try white wine vinegar as an alternative.
  • 2 tablespoons Fresh Lemon Juice Brightens the dressing; lime juice works well in a pinch.
  • 1 tablespoon Honey Dijon Mustard Adds sweetness and tang; use regular Dijon with a touch of honey as a simple swap.
  • 2 tablespoons Fennel Fronds Complement the salad with a subtle fennel flavor; can substitute with parsley.
  • 1 teaspoon Salt Essential for flavor enhancement; opt for sea salt for added texture.

Equipment

  • Mandoline
  • sharp knife
  • Large Platter
  • Jar

Method
 

Salad Preparation
  1. Prepare Fennel: Trim the stalks off the fennel bulb. Peel away the outer layers and slice the bulb thinly, around 1/8 inch in thickness.
  2. Soak Fennel: Plunge the sliced fennel into a bowl of cold water mixed with a squeeze of lemon juice for about 5 minutes.
  3. Handle Radicchio: Cut the radicchio in half, remove the core, and thinly slice or shred it.
  4. Citrus Preparation: Remove the skins of the orange and pink grapefruit, cut away all pith, and segment or slice thinly.
  5. Assemble Salad: Layer the radicchio, followed by the fennel slices, and finally the citrus segments on a large platter.
  6. Make Dressing: Combine olive oil, champagne vinegar, fresh lemon juice, honey Dijon mustard, and chopped fennel fronds in a jar; shake until emulsified.
  7. Serve: Drizzle the vinaigrette over the salad, ensuring it's coated, and sprinkle with fresh cracked black pepper.

Nutrition

Serving: 1servingCalories: 175kcalCarbohydrates: 15gProtein: 2gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 200mgPotassium: 200mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 50mgCalcium: 80mgIron: 1mg

Notes

For optimal taste, serve cold and dress just before enjoying. Store salad components separately in the fridge for up to 3 days.

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