Ingredients
- 1
- 1 Fennel Bulb (Very Thinly Sliced)
- 5 Radicchio Leaves (Torn)
- 2 Satsumas or 1 Small Orange (Segmented)
- 1 Pink Grapefruit (Segmented)
- 1 Avocado (Sliced)
- 2 Tablespoons Pine Nuts
- ¼ Cup Pecorino Cheese (Shaved)
- ¼ cup Fresh Mint Leaves
- Sea Salt (To Taste)
- Freshly Ground Black Pepper (To Taste)
Instruction
1. Prepare Roasted Fennel
Follow the instructions for roasting the fennel as per your preferred method. Ensure it’s tender and lightly browned. Set aside to cool.
2. Prepare Dressing
In a small bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of lemon juice, 1 clove of minced garlic, and 1 teaspoon of Dijon mustard until well combined. Set the dressing aside.
3. Toss Sliced Fennel
In a medium bowl, place the thinly sliced fennel. Drizzle a few spoonfuls of the prepared dressing over it. Toss the fennel gently to coat it with the dressing. Allow it to sit for about 15 minutes to soften slightly.
4. Assemble The Salad
On a serving platter, create a base layer by arranging half of the sliced fennel evenly.
Next, add all of the roasted fennel on top.
Scatter torn radicchio leaves and half of the citrus segments over the fennel.
Drizzle a few spoonfuls of the dressing over these layers and sprinkle with a pinch of salt.
5. Add Remaining Ingredients
Layer the remaining thinly sliced fennel and the remaining citrus segments on top of the existing layers.
Arrange avocado slices, pine nuts, shaved pecorino cheese, and fresh mint leaves as the final toppings.
6. Finish And Serve
Drizzle more of the prepared dressing over the entire salad.
Season with additional salt and freshly ground black pepper to taste.
Serve your Citrus Salad immediately to enjoy its vibrant flavors and delightful textures.
