Fennel Citrus Salad
This remains one of the freshest, most flavorful summer salads I have ever tasted to this day. The combination of crispy fennel, sweet orange, and tart grapefruit are tongue tantalizing, summertime explosion to not miss. May be plated artistically for a sure fire gourmet side, or pair rustically with savory grilled chicken and crusty bread for a sure hit beside the pool tonight!
Fennel Citrus Salad
Serves 8-10
Ingredients:
1 bulb of fennel, reserve fronds
2 oranges, supremed (segmented)
1 grapefruit supremed (segmented)
1/4 cup Raimondo Winery Persian Lime Olive Oil
1/4 cup Raimondo Winery White Grapefruit Balsamic Vinegar
Salt and pepper
Directions:
Using a mandolin and reserving the fronds, slice the fennel bulb thinly into serving dish. Supreme (or segment) the oranges and grapefruit. Toss lightly with olive oil and vinegar, reserving a small amount of both for finishing before serving. Salt and pepper to taste. Right before serving, drizzle lightly each serving of fennel citrus salad with oil and vinegar to taste. Garnish with fennel fronds if desired.
Recommended Wine Pairing:
2010 Raimondo Winery Sangiovese Chianti
2010 Raimondo Winery Albarino
Remove the top and bottom of the orange, resulting in a stable platform.
Using a sharp knife, remove all white pith from orange.
Now the orange is nude.
Carefully with sharp knife, remove orange segment from between its white membrane on either side.
And voila! You have supremed an orange -- hurray!
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