Fennel-and-Citrus Salad with Mint

For his light, simple salad, chef Matthew Accarrino of San Francisco's SPQR mixes grapefruit and orange segments with shaved fennel and a sweet-tart honey-lemon dressing.

  • Total Time:
  • Servings: 4
KEY: Salads, Fast, Healthy, No-Cook, Vegetarian

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  • 2 red grapefruits
  • 2 navel oranges
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon honey
  • 1 tablespoon fresh lemon juice
  • Salt
  • 2 fennel bulbs—halved, cored and thinly sliced on a mandolin, 2 tablespoons of chopped fronds reserved
  • 2 tablespoons small mint leaves
  • 1/2 teaspoon ground coriander

How to make this recipe

  1. Using a sharp knife, cut the skin and white pith from the grapefruits and oranges. Working over a bowl, cut between the membranes to release the sections into the bowl. Squeeze the membranes to extract the juice.
  2. In a small bowl, stir the olive oil with the honey and lemon juice. Add 3 tablespoons of the citrus juice and season with salt. Reserve the remaining citrus juice for another use.
  3. In a shallow serving bowl, toss the fennel and citrus sections with the dressing. Garnish with the chopped fennel fronds, mint leaves and ground coriander and serve right away.

Suggested Pairing

As a pairing, SPQR co-owner and wine director Shelley Lindgren pours a lively white wine: an Assyrtiko from Greece’s island of Santorini.

Contributed By Photo © Con Poulos Published October 2012

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481102 recipes/fennel-and-citrus-salad-mint 2013-12-06 Matthew Accarrino salads|4|fast|healthy|no-cook|vegetarian october-2012 recipes,fennel-and-citrus-salad-mint 481102