Fennel & Citrus Salad with Lemon Vinaigrette
April 28, 2023
Fennel & Citrus Salad with Lemon Vinaigrette
Ingredients
- 4 cups Wild Arugula
- 4 ruby grapefruits, thinly sliced and white film removed
- 4 blood oranges, thinly sliced and white film removed
- 2 small fennel bulbs, trimmed and thinly sliced (a mandolin makes this slicing super precise and easy!)
- 1/4 cup pitted Castelvetrano green olives, sliced
- 6 tbsp extra-virgin olive oil, plus more to taste
- 6 tbsp fresh lemon juice
- 2 tsp honey
- finely minces red chili, to taste
- Sea salt & pepper, to taste
- Fresh lemon zest
- 1/3 cup toasted macadamia nuts
- 1 handful mint
Instructions
- Arrange arugula and citrus on a serving platter.
- In a small bowl, whisk the olive oil, lemon juice, honey, fresh chili, sea salt, black pepper and lemon zest.
- Combine 3/4 of the vinaigrette with the arugula and citrus. Top the salad with the sliced fennel, olives, toasted macadamia nuts, remaining vinaigrette and a garnish of mint and additional lemon zest.
