Citrus Salad with Olives and Fennel
A refreshing winter citrus salad with briny olives, thinly sliced fennel and a light champagne vinaigrette.
Servings: 6
Calories: 186kcal
Ingredients
- 1 cup California Ripe Olives black and green
- 1 small Ruby red grapefruit
- 2-3 Blood oranges
- 2-3 Cara Cara oranges
- 2-3 Navel oranges
- 1 bulb fennel thinly sliced
- 1 head radicchio whole leaves
- ¼ cup olive oil
- 2 tablespoons champagne vinegar
- ½ teaspoon honey
- ½ teaspoon dijon mustard
- salt and pepper to taste
- fennel fronds for garnish
Instructions
- In a small bowl, whisk together olive oil, champagne vinegar, honey, mustard and a pinch of salt and pepper. Set aside.
- With a sharp knife, slice off about a quarter inch from each end of the citrus fruits. Stand them up on one flat end and carefully cut downward, following the curve to remove the peel and the bitter pith from the fruit.
- Slice the naked citrus into rounds, removing seeds as you go.
- Slice the stalk end off of the fennel bulb. Cut the bulb in half and remove the core. Slice fennel as thinly as possible.
- Layer whole radicchio leaves, citrus rounds and sliced fennel onto a serving dish. Top with green and black olives. Drizzle with vinaigrette and garnish with fennel fronds.
Notes
Use a mix of whatever sweet and juicy citrus fruits are available to you. Depending on size, aim for 6-8 pieces of whole fruit.
Recipe amounts are flexible!
Nutrition
Calories: 186kcal | Carbohydrates: 19g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 365mg | Potassium: 365mg | Fiber: 4g | Sugar: 12g | Vitamin A: 708IU | Vitamin C: 67mg | Calcium: 70mg | Iron: 1mg