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Fennel-and-Citrus Salad with Mint
© Con Poulos

Fennel-and-Citrus Salad with Mint

  • TOTAL TIME: 30 MIN
  • SERVINGS: 4
  • FAST
  • HEALTHY
  • VEGETARIAN

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.

  1. 2 red grapefruits
  2. 2 navel oranges
  3. 2 tablespoons extra-virgin olive oil
  4. 1 tablespoon honey
  5. 1 tablespoon fresh lemon juice
  6. Salt
  7. 2 fennel bulbs—halved, cored and thinly sliced on a mandolin, 2 tablespoons of chopped fronds reserved
  8. 2 tablespoons small mint leaves
  9. 1/2 teaspoon ground coriander
  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.

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