You make this bright, refreshing citrus salad using oranges, grapefruit, and crisp fennel, tossed in a simple honey-citrus vinaigrette. It is a light dish perfect for brunch or as a side.
Author:kate
Prep Time:20 min
Cook Time:0 min
Total Time:20 min
Yield:4 servings 1x
Category:Salad
Method:Tossing
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 Navel oranges, peeled and segmented
1 large grapefruit, peeled and segmented
1 bulb fennel, thinly sliced
4 cups fresh arugula
1/4 cup sliced red onion (optional)
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon honey
1/2 teaspoon Dijon mustard
Salt and black pepper to taste
Instructions
Prepare the citrus segments. Cut off the top and bottom of the oranges and grapefruit. Slice away the peel and white pith. Working over a bowl to catch juices, cut between the membranes to release the segments. Set the segments aside and reserve any juice.
Prepare the fennel. Trim the stalks and fronds from the fennel bulb. Slice the bulb very thinly using a mandoline or a sharp knife.
Make the vinaigrette. In a small bowl, whisk together the reserved citrus juice (about 2 tablespoons), olive oil, lemon juice, honey, and Dijon mustard. Season with salt and pepper. Whisk until emulsified.
Assemble the salad. In a large bowl, gently combine the arugula, sliced fennel, and red onion, if using.
Dress the salad. Pour about half of the vinaigrette over the greens mixture and toss lightly to coat.
Add the fruit. Gently fold in the reserved citrus segments. Add more dressing if the salad seems dry.
Serve immediately.
Notes
For a gourmet citrus salad, add 1/4 cup crumbled goat cheese or toasted pistachios before serving.
If you want a pure fruit salad, skip the arugula and fennel, and use only the citrus fruits with the dressing.