Fennel & Citrus Salad
Ingredients
1 large head of fennel
1 bowl fresh greens, measured using your bowl of choice — butter lettuce, gem lettuce, Boston lettuce, endive, radicchio, microgreens, etc.
2 red grapefruits, supremed
2 oranges, I used Sumo oranges, but any variety will work (navel, blood, etc.)
1/4 cup extra-virgin olive oil
3 tbsp champagne vinegar or white balsamic vinegar
2 tbsp citrus juice, reserved from segmenting the fruit
1 tbsp Dijon mustard
1/2 tsp kosher salt
1/4 tsp freshly cracked black pepper
Method
To supreme the citrus, slice the top off the fruit and use a sharp knife to remove the peel. Over a large bowl, slice between the membranes to release the fruit segments, leaving behind the pith and peel. Once all the segments have been removed, squeeze all the remaining juice from the membranes into the bowl before discarding them. Set aside once all the oranges and grapefruits have been segmented. (for a deeper explanation, see note)
Slice the tops off the fennel bulb. Cut the bulb in half, then very thinly slice it using a mandoline or a very sharp knife. Allow the fennel to soak in an ice bath for about 5 minutes to crisp up before straining and laying it out to dry on a clean towel.
While the fennel is soaking, prepare the dressing. In a small jar or container, add the olive oil, vinegar, citrus juice, mustard, salt, and pepper. Shake well to combine and set aside.
Add the fennel to the large bowl with the greens and gently toss with your hands. Pour over the dressing and toss very gently to combine. Plate the salad and place the citrus segments on each plate, or gently fold the segments into the salad bowl and serve family-style for everyone to help themselves. Enjoy!
NotesSupreming Citrus
Segmenting citrus also known as supreming is a simple knife technique that removes the peel, pith, and membranes, leaving you with clean, juicy slices of fruit. The result is a more refined presentation and a better eating experience, free of bitterness and chewiness. Start by slicing off the top and bottom of the fruit so it can sit flat on your cutting board. Using a sharp knife, carefully cut away the peel and white pith, following the natural curve of the fruit from top to bottom. Be sure to remove all of the pith, as it can taste bitter. Once the fruit is fully peeled, hold it in your hand or place it on the board and cut between the membranes on either side of each segment. Gently lift the segment out, letting it fall free without tearing. Continue working your way around the fruit until all the segments are removed. When finished, squeeze the remaining membrane over a bowl to catch any extra juice
