Fennel & Citrus Salad

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This salad serves 8 and can be served at the beginning of the meal, or as a palate refresher after the main course, before dessert.
Fennel and Citrus Salad

View the salad prep video on Instagram.

Ingredients:

  • 5 oil-packed anchovy filets, chopped
  • 1 tsp. Dijon mustard
  • ¼ cup red-wine vinegar
  • ½ cup extra virgin olive oil
  • 3 medium-sized fennel bulbs, tops removed and reserved*
  • 2 oranges
  • 1 grapefruit
  • 1 ½ oz. wild or baby arugula (rucola or rocket)
  • 1 red spring onion, trimmed and tops removed
  • 1 oz. black oil-cured olives, pitted and chopped
  • 1 ½ oz. parmesan cheese
  • Black pepper
  • Flaky sea salt

*Reserve the fennel tops for the Fennel & Lemon Granita.

Preparation:

  1. In a small bowl, whisk together chopped anchovies, Dijon mustard, red-wine vinegar, and olive oil. Set aside.
  2. Remove the outer layer of the fennel and trim the root end without removing it. Cut the fennel in half lengthwise through the root so you will end up with slices that resemble the natural shape of the fennel.
  3. Using a mandoline or very sharp knife, slice the fennel through the root, and keep the fennel layers connected and intact. The slices should be about 1/8″ in thickness.
  4. With a knife, remove the peels from the oranges and grapefruit. Cut into 1/8″ slices and then into half-moons or into small bite-sized chunks.
  5. Using a mandoline or very sharp knife, slice the red spring onion as thinly as possible, about 1/16″.
  6. Layer the fennel, citrus, spring onion, and arugula on the plate you will be serving the salad on.
  7. Drizzle with as much or as little red-wine vinaigrette as you like.
  8. Top the salad with olives, shaved parmesan (use a vegetable peeler to shave the parmesan thinly), a few grinds of black pepper, and a healthy pinch of flaky sea salt.

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