Fennel and citrus salad

    Oranges, grapefruit, tangerines, fennel and fresh mint pair beautifully in this winter salad. You can serve immediately or refrigerate to let the flavours blend together before serving. Top with toasted pine nuts or walnuts if desired.


    1 person made this

    Ingredients
    Serves: 4 

    • 5 small oranges
    • 1 ruby red grapefruit
    • 1 tangerine
    • 1 fennel bulb, thinly sliced
    • 30g thinly sliced onion
    • 14 leaves fresh mint
    • 1 tablespoon sherry vinegar
    • 1/2 teaspoon salt

    Method
    Prep:30min  ›  Ready in:30min 

    1. Slice top and bottom off 1 orange and set on a flat work surface. Cut downwards from the top, following the curve of the fruit, to remove all of the skin and pith. Hold the orange over a bowl to catch juice; cut both sides of each segment away from the connective membrane and transfer to a separate bowl. Repeat with remaining oranges, grapefruit and tangerine.
    2. Gently toss oranges, grapefruit, tangerine, fennel and onion together. Add mint, vinegar and salt; toss gently.

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