Winter Citrus Salad with Olives & Fennel
| Prep Time: 20 min | Cook Time: 0 min |
| Servings: 6 | Skill Level: easy |
This layered salad combines bright, colorful winter citrus with two types of olives, fennel, radicchio and arugula, drizzled with a tangy champagne vinaigrette.
Ingredients
Vinaigrette
1 small shallot, coarsely chopped
¼ cup champagne vinegar
1 tablespoon Dijon mustard
2 tablespoons honey
½ cup extra virgin olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Salad
1 small head radicchio, separated into leaves
2 cups baby arugula
1 small ruby grapefruit
2 Navel oranges
2 Cara Cara oranges
2 blood oranges
½ fennel bulb, very thinly sliced, fronds reserved
½ cup Pearls Castelvetrano olives
½ cup Pearls or Early California Large Ripe Olives
Cooking Instructions
Vinaigrette
- Add shallot, vinegar, mustard and honey to the bowl of a mini food processor and pulse to combine.
- Add olive oil, salt and pepper and blend until emulsified. Adjust salt and pepper to taste if needed. Set aside while you assemble the salad.
Note: Vinaigrette can be stored in refrigerator in an airtight container for up to three days. Allow to come to room temperature and mix well before using.
Salad
- Prepare the citrus by cutting off about ¼ inch from the stem end and bottom end of the fruit so they will sit flat on a cutting board. With a sharp knife, start at the top of the fruit and follow the curve down to slice off the peel and white pith. Once peeled, cut the fruit into ¼-inch rounds, removing any seeds.
- To assemble the salad, place radicchio leaves in a single layer on a large platter, top with arugula and then layer the citrus rounds on top.
- Top the layer of citrus with olives and fennel.
- Drizzle with the vinaigrette.
- Garnish with reserved fennel fronds if desired.
