Citrus and Fennel Salad

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Total 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 cups (960 ml) frisée, torn into bite-size pieces
1 small fennel bulb, very thinly sliced (reserve fronds)
2 tbsp (30 ml) fennel fronds, chopped
1 small English cucumber, shaved into ribbons
4 radishes, very thinly sliced
1 grapefruit, segmented
1 navel orange, segmented
1 tbsp (15 ml) capers, drained
2 tbsp (30 ml) fresh tarragon, chopped
1 tbsp (15 ml) fresh chives, finely sliced
2 tbsp (30 ml) champagne vinegar
1 tbsp (15 ml) fresh lemon juice
1 tsp (5 ml) finely grated lemon zest
1 tsp (5 ml) Dijon mustard
1 tsp (5 ml) honey
1/3 cup (80 ml) extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste

Show original ingredient measurements

4 cups frisée, torn into bite-size pieces
1 small fennel bulb, very thinly sliced (reserve fronds)
2 tbsp fennel fronds, chopped
1 small English cucumber, shaved into ribbons
4 radishes, very thinly sliced
1 grapefruit, segmented
1 navel orange, segmented
1 tbsp capers, drained
2 tbsp fresh tarragon, chopped
1 tbsp fresh chives, finely sliced
2 tbsp champagne vinegar
1 tbsp fresh lemon juice
1 tsp finely grated lemon zest
1 tsp Dijon mustard
1 tsp honey
1/3 cup (80 ml) extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste

Instructions

1. Segment the grapefruit and orange over a bowl to catch any juices; set segments aside.
2. Make the vinaigrette: In a small bowl, whisk champagne vinegar, lemon juice, lemon zest, Dijon, honey, a pinch of salt, and a few grinds of black pepper. Slowly whisk in olive oil until emulsified, then stir in tarragon and chives.
3. In a large bowl, combine frisée, sliced fennel, cucumber ribbons, radishes, and capers. Drizzle with about half the vinaigrette and toss to lightly coat.
4. Gently fold in the citrus segments. Add more dressing to taste and season with additional salt and pepper if needed.
5. Scatter chopped fennel fronds over the top and serve immediately.