Salade de Fenouil et Agrumes (Fennel & Citrus Salad)
This bright, refreshing salad captures the sunny flavors of the Riviera. Crisp shaved fennel pairs with juicy orange and grapefruit segments, creating a lively balance of sweet, tart, and anise notes. A drizzle of olive oil and a sprinkle of fresh herbs bring it all together for a light, bright side salad.
Directions
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Prepare the Fennel: Trim the fennel bulbs, reserving a few delicate fronds for garnish. Cut the bulbs in half lengthwise, remove the core, and thinly slice using a sharp knife or mandoline for paper-thin shavings.
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Segment the Citrus: Using a sharp knife, cut away the peel and pith from the oranges and grapefruit. Working over a bowl to catch the juice, cut between the membranes to release clean citrus segments. Set the segments aside and reserve 2 tablespoons of the juice.
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Make the Dressing: In a small bowl, whisk together the lemon juice, orange juice, reserved citrus juice, olive oil, honey, Dijon mustard, salt, and pepper until emulsified.
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Assemble the Salad: Arrange the shaved fennel on a platter or in a large shallow bowl. Scatter the citrus segments over the fennel. Drizzle with the dressing and toss lightly to coat.
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Garnish and Serve: Sprinkle with chopped mint or parsley and a few fennel fronds. Serve immediately for the crispest texture.
From Shawnie's class “Evening in The French Riviera”
