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fennel bulb oranges sugar sherry vinegar extra-virgin olive oil freshly ground pepper arugula salt lemon fresh dill parsley fresh mint
Viewed: 30 - Published at: 3 years agoIngredients
- 1 fennel bulb, trimmed
- 4 grapefruit
- 5 oranges
- 1 teaspoon sugar
- 3 tablespoons sherry vinegar
- 1/2 cup extra-virgin olive oil
- Freshly ground pepper to taste
- 2 handfuls of baby arugula
- Sea salt to taste
- Finely grated zest of 1 lemon
- 2 tablespoons finely chopped fresh dill
- 1 tablespoon chopped fresh parsley
- 1 1/2 tablespoons chopped fresh mint
Method
- Using a mandoline or a sharp knife, slice the fennel very thin.
- Place it in a bowl of ice water, and refrigerate for at least an hour or until ready to use.
- Cut off the tops and the bottoms of the grapefruit and oranges.
- Slice off the peel and white pith, and cut in between the white membranes to yield individual segments.
- Put in a large bowl, and stir in the sugar, vinegar, olive oil, and pepper to taste.
- Arrange the arugula on a serving platter.
- Drain the fennel well, pat dry, and season to taste with salt and pepper.
- Toss into the bowl of citrus segments and their vinaigrette, and toss to mix.
- Scoop the citrus-fennel mixture on top of the arugula.
- Sprinkle with lemon zest, dill, parsley, and mint.
- Serve immediately.
