Citrus & Fennel Salad
Prep Time:
Cook Time:
Servings:
Ingredients
  • 3 fennel bulbs, with their fronds
  • 1 head savoy cabbage
  • 1 pink or white grapefruit
  • 2 (+1 for juice) valencia or navel oranges
  • 1 tablespoon celery seed
  • 1/2 cup fresh-squeezed orange juice
  • 1/4 cup fresh-squeezed lemon juice
  • 1/4 cup extra virgin olive oil
  • 1 bunch fresh dill
  • kosher salt, to taste
Directions
  1. Core the fennel bulbs and pick the fennel fronds from the stalks. Thinly shave on a mandoline or with a sharp knife.
  2. Core the savoy cabbage and it shave as thin as the fennel.
  3. Peel two of the oranges and slice them into thin rounds or half-moons.
  4. Mix all of the ingredients together in a bowl, and let sit for 10 minutes.
  5. Transfer into a serving vessel and top with extra fennel fronds, orange segments, and dill.