Citrus, Fennel & Mint Salad – Citrus Vinaigrette with Vanilla Bean
I’m combining many types of Citrus and teaming them with Shaved Fennel and Mint.
Drizzling on top with a delicious Citrus Vinaigrette with Vanilla Beans.
Refreshing and light – a ray of sunshine in Winter!
Make the season bright this year with the freshest jewel toned citrus.
A great way to beat the “Winter Blahs” – add citrus juices, rind and flesh into your recipes!
Make the vinaigrette.
For the grapefruit: supreme it…
Trim the top and bottom. Following the contour of the fruit and use a sharp knife and remove the peel and white pith in strips, until there is no more white pith.
Now you can see the natural sections – cut on each side if the white “divider” and you will have a nice clean section. – Continue until you have cut all the sections.
Add to a large plate or swing platter.
Remove rind and pith of the orange – cut into 1/4″ rounds.
Can also “supreme” it like the grapefruit if it is large. Add to the plate.
Peel clementines and Mandarin oranges , remove any white pith or strings, cut into 1/4″ rounds. Add to the plate.
Remove peel and pith from the blood orange with a sharp knife, cut into 1/4″ slices, add to the plate.
Clean and dry the fennel. Cut very thin slices – add to a bowl to fit.
Top with 1 tablespoon of the Citrus Vinaigrette with Vanilla Bean, mix in and add a teaspoon of torn fennel fronds. Let marinate a few minutes.
Assemble the salad:
Arrange the citrus slices and segments to look nice – separate the colors.
Add fennel slices decoratively.
Top with a 1/4 cup of the Citrus Vinaigrette with Vanilla Bean.
Scatter the micro greens and mint on top.
Serve extra vinaigrette on the side.
- cubed or sliced avocados
- feta cheese
- green olives
- toasted quinoa
- sliced radicchio
See Blog post for many more photos and information about citrus fruits.
This recipe may not be reproduced without the consent of its author, Karen Sheer.