Fennel

Citrus Salad with Roasted Fennel and Mint

August 27, 2013
5
1 Ratings
  • Serves 4 (as a side dish)
Author Notes

A refreshing summer salad made w/ four types of citrus, fresh fennel, roasted fennel and mint leaves. —Angela Brown

What You'll Need
Ingredients
  • 1 fennel bulb, divided in half (rinse and roughly chop the reserved fronds)
  • extra virgin olive oil
  • coarse salt
  • freshly cracked black pepper
  • 1 grapefruit
  • 1 navel orange
  • 1 mineola orange
  • 1/2 lemon
  • 10-12 fresh mint leaves, rinsed and roughly chopped
Directions
  1. Preheat oven to 400 degrees. Slice one half of the fennel bulb into 1/4-inch slices and arrange in a single layer on a baking sheet. Drizzle the fennel slices with olive oil and sprinkle with salt and pepper. Roast for 15 minutes, flip, and roast for another 5-10 minutes. Remove from oven and set aside to cool.
  2. Cut the peel and pith from the grapefruit, the navel orange, and the mineola orange and slice into 1/4-inch thick rounds, being sure to reserve the cut peels. Slice the remaining half of the fennel bulb into very thin slices. Add the roasted fennel, the raw fennel and the citrus rounds to a medium-sized bowl. In a small bowl, add the juice from 1/2 lemon as well as approximately 1/2 tablespoon of grapefruit juice, 1/2 tablespoon of navel orange juice and 1/2 tablespoon of mineola orange juice (extract this juice from the fruit remaining on the cut peels). Slowly drizzle in 1/4 cup extra virgin olive oil and whisk. Pour the dressing over the salad and add a pinch of salt and freshly cracked black pepper. Garnish with mint and reserved fennel fronds and gently mix before serving.

See what other Food52ers are saying.

  • Angela Brown
    Angela Brown
  • Claire Atkinson
    Claire Atkinson
  • Rachel_Elias
    Rachel_Elias
Angela Brown is a food blogger, freelance writer, and co-owner of the NYC sandwich company, Mayhem & Stout.

3 Reviews

Rachel_Elias February 2, 2021
So delicious! Loved it
 
Angela B. October 26, 2013
Thanks Claire! I hope you'll like it!
 
Claire A. October 25, 2013
Looks delicious!!