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Author Notes: A pretty Ruby Red grapefruit and Cara Cara orange salad with shaved fennel and celery, topped with a creamy yogurt dressing. —Elizabeth Stark
Serves 4 to 6
For the clantro-yogurt dressing:
- 1 teaspoon whole coriander seeds
- 1/2 teaspoon whole cumin seeds
- 1 tablespoon minced garlic
- 1 teaspoon finely minced ginger
- 1 teaspoon Ruby Red grapefruit zest, plus 2 tablespoons juice
- 1 pinch chile powder
- 1/2 cup Greek yogurt
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon minced dill
- 1 tablespoon minced cilantro
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
For the salad:
- 1 bulb fennel
- 6 stalks celery
- 1/2 shallot
- Sea salt, to taste
- 2 Ruby Red grapefruits
- 2 Cara Cara oranges
- 2 tablespoons cilantro leaves, plus more for garnish
- 1 tablespoon chopped dill, plus more for garnish
- 1 pinch ground coriander and cumin mixture
- 1/2 teaspoon black pepper
- Start with the dressing. Set a small sauté pan over medium heat. Add the coriander and cumin and toast, shaking once or twice, for about 45 seconds, just until spices have darkened just a shade or two and smell fragrant. Using a mortar and pestle or spice grinder, grind toasted seeds to a fine powder.
- In a small mixing bowl, use a fork to combine the garlic, ginger, and grapefruit zest and juice, 1 1/2 teaspoons of the ground coriander and cumin mixture (reserve any extra for garnishing later on), and a pinch of chile powder. Use the fork to slowly beat in the yogurt, followed by the olive oil. Stir in minced herbs, and add sea salt and pepper to taste.
- To prepare the salad, cut away any green fennel fronds and reserve for garnish. Cut the core out of the fennel and shave thinly on a mandoline. Trim the celery and shave at a diagonal into thin slices. Shave the shallot. Set shaved vegetables in a large bowl and sprinkle with a pinch or two of sea salt. Toss with a tablespoon of the yogurt dressing and set aside while you prepare the fruit.
- Cut off tops and bottoms of the citrus, cut off the peel and pith with a downward motion, and supreme the fruit.
- Fold the herbs into the shaved vegetables, and add several more tablespoons dressing. Adjust salt levels as needed. Arrange on a serving platter and tuck citrus wedges throughout. Garnish with any reserved fennel fronds, dill, and cilantro, plus a pinch each of the toasted spice mixture and black pepper.
- To best capture the fragrance and flavor, this salad is best enjoyed right away. If making ahead, you'll want to keep all the main elements separate until just before serving.
- This recipe is a Community Pick!