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Fennel salad with citrus and feta
Preparation
15 min
Cooking time
None
Servings
4 as an appetizer or side dish
Ingredients
- 2 oranges
- 2 pink grapefruits
- 100 ml (7 tbsp) grape seed oil
- 100 ml (7 tbsp) rice vinegar
- 10 ml (2 tsp) honey
- 2 ml (1/2 tsp) onion powder
- 15 ml (1 tbsp) fresh dill, chopped
- Salt and freshly ground black pepper
- 4 bulbs of fennel, medium size
- 180 ml (3/4 cup) feta cheese, crumbled
- 15 ml (1 tbsp) fresh mint, chopped
Preparation
- Cut away the peel and white pith from the oranges and grapefruits.
- With a sharp paring knife, above a bowl, cut between the segments, separating the flesh from the membranes.
- Squeeze the rest of the fruits to extract the juice.
- Drain the segments, keeping the juice for the vinaigrette.
- Set the segments aside in the refrigerator.
- Pour the grape seed oil and the rice vinegar into the citrus juice.
- Add the honey, the onion powder and the dill. Season with salt and pepper. Stir well.
- Cut off the fennel branches (which you may keep for fish stock or broth).
- Remove and discard the first leaves around the bulb (often hard and damaged).
- Cut the bulbs in half and remove the core.
- Slice into thin strips.
- In a large salad bowl, mix together the fennel and the vinaigrette.
- Refrigerate for 1 hour, mixing several times. (This will soften the fennel.)
- Place the fennel salad in the centre of 4 plates.
- Garnish with a ring of citrus segments.
- Top with feta cheese and fresh mint.
- Serve as an appetizer or with grilled meat.
