Fennel & Citrus Salad
From Quiches, Kugels, and Couscous
Prep time: 20 minutes plus 1 hour fridge time for the fennel
1 fennel bulb, trimmed
4 pink grapefruits
1 tsp sugar (plus 1 tsp honey if you like it sweeter)
3 tbsp sherry vinegar
½ cup extra virgin olive oil
Sea salt & freshly ground pepper to taste
2 handfuls of baby arugula (and/or mixed baby greens)
Finely grated zest of 1 lemon
2 tbsp fresh mint, chopped
2 tbsp fresh flat leaf/Italian parsley, chopped
1. Using a mandolin (or very sharp knife, although I don’t recommend that), slice the fennel very thin horizontally. Transfer to a large bowl of ice water and refrigerate for at least 1 hour.
2. Cut the top & bottom off the grapefruit & oranges and peel, using a paring knife to cut away the rind and the pith. Over a large bowl, cut in between the white membranes and separate the segments (“flesh” only). Stir in the sugar, vinegar, olive oil and pepper, toss and taste. Note: This is where you would add honey and possibly more vinegar.
3. Just before serving, drain the fennel and pat dry. Add to the citrus mixture.
4. Place the arugula on a platter. Gently scoop the citrus, fennel mixture over the greens. Sprinkle with lemon zest, chopped herbs and serve immediately