fennel and citrus salad with mint
Recipe type: salad
Prep time: 
Total time: 
Serves: 4
  • 2 red grapefruits
  • 2 navel oranges
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon honey
  • 1 tablespoon fresh lemon juice
  • Salt
  • 2 fennel bulbs—halved, cored and thinly sliced on a mandolin, 2 tablespoons of chopped fronds reserved (I actually used less, because my fennel bulb wasn't blessed with much frond.)
  • 2 tablespoons small mint leaves
  • ½ teaspoon ground coriander
  1. Using a sharp knife, cut the skin and white pith from the grapefruits and oranges. Working over a bowl, cut between the membranes to release the sections into the bowl. Squeeze the membranes to extract the juice.
  2. In a small bowl, stir the olive oil with the honey and lemon juice. Add 3 tablespoons of the citrus juice and season with salt. Reserve the remaining citrus juice for another use (I drank it).
  3. In a shallow serving bowl, toss the fennel and citrus sections with the dressing. Garnish with the chopped fennel fronds (scanty, though they may be), mint leaves, and ground coriander and serve right away.
Recipe by story of a kitchen at https://www.storyofakitchen.com/salad-recipes/fennel-citrus-salad-mint/