This salad will brighten up any winter day. Not only is it vibrant in color, it’s also refreshing in taste, making it the perfect sunshine on a plate.
Cook Time
-
Total Time
40 minutes
Yield
4 servings
Ingredients
½ medium fennel bulb, trimmed, fronds reserved
1 teaspoon coarse ground dijon mustard
1 tablespoon olive oil
kosher salt, to taste
freshly ground black pepper, to taste
1 grapefruit
2 tangeloes
1 blood orange
1 lime
2 tablespoons fennel fronds, chopped
¼ cup toasted crushed macadamia nuts (25 g)
Nutrition Info
Calories 192
Fat 12g
Carbs 22g
Fiber 4g
Sugar 13g
Protein 2g
How to Make It
1. Step
Using a mandolin, thinly shave the fennel bulb. Transfer to a large bowl.
2. Step
Add the Dijon mustard, olive oil, and a pinch of salt and pepper to the bowl with the fennel. Gently toss to coat.
3. Step
Working with one piece of citrus at a time, cut the ends off of the grapefruit, tangeloes, blood orange, and lime. Place upright on a cutting board and cut the rind off, working your way around the fruit. Thinly slice the citrus crosswise into rounds, removing any seeds.
4. Step
Arrange the citrus on a serving platter. Gently spoon the fennel on top. Top with the fennel fronds and macadamia nuts.
