Thursday, May 23, 2013

Fennel Citrus Salad


Citrus Fennel Salad 

1 large or 2 small or medium fennels, trimmed of their tops
2 blood oranges (you can substitute red or pink grapefruit)
1 avocado
2 teaspoons red wine vinegar
4 tablespoons extra virgin olive oil
1 shallot, finely minced (about 1 tablespoon)
1/2 teaspoon hot mustard (Coleman's is a good brand)
1 teaspoon salt
8 grinds black pepper
shaved  Parmigiano-Reggiano
Using a mandoline and slice the fennel into very thin slices.
 Add to a serving bowl.

Use a knife to peel the oranges completely of their skins and pith, leaving only the juicy pulp. 
With a sharp knife, cut out the orange wedges and add them to the sliced fennel.

Before discarding what remains of the oranges, squeeze out any juice into a small bowl.
You'll use this to make the citrus vinaigrette.

Cut the avocado in half, remove the pit, and with a soup spoon, scoop out the two halves;
cut the avocado into large chunks and add to the bowl with the fennel and orange segments.

Measure about 2 tablespoons of the orange juice and place in a small bowl. 
Add the red wine vinegar, olive oil, minced shallot, hot mustard, salt, and grinds of black pepper. 
With a small whisk or fork, stir until emulsified.

Taste and adjust the seasoning -- depending on how sweet or sour the oranges
you may want to add a little more vinegar.

Pour the dressing over the fennel, orange, and avocado and gently toss to coat.

 Let sit for about 5 minutes before serving so that the salt and acid soften the fennel.

Top with shaved Parmigiano-Reggiano and serve.
 Serves 4

*This recipe is from the Boho Farm Dinner at the Coop Spring 2013.

Bon App├ętit!




  1. Wow, that looks so refreshing! Thanks.

  2. Caroline this looks and sounds so good I'm making it this weekend! I hope you have a wonderful Holiday!


  3. I've never eaten fennel but this makes me want to try it!


  4. Caroline, this recipe looks great! We love fennel. Thanks for posting!

    Ricki Jill

  5. This salad is to-die-for! Caroline made this for my bridal shower ( and it was incredible. Thank you again for hosting us - it was the perfect day in the perfect setting!

  6. Just from looking at your picture I can tell that is going to be delicious. Thank you for posting the recipe and I am so glad to see that it is not overly complicated. Yum!

    from Dee at Split-Site PhD

  7. This looks SO tasty! Very excited to come across your site today, and from an Arizonan living on the East Coast, I feel like I've just gotten a little snippet of home! :) XOXO

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Thank you so much for your sweet comments!

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