© Con Poulos
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4

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. Slideshow: Fantastic Fruit Salads

How to Make It

Step 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.

Step 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.

Step 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.

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