Recipes Fennel-and-Citrus Salad with Mint 3.0 (1,661) Add your rating & review 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 By Matthew Accarrino Matthew Accarrino Restaurant: SPQR Location: San Francisco Why He's Amazing: He's the mad genius of handmade pasta, creating primi like Meyer lemon spaghetti and mustard capellini. The minute Accarrino leaves his kitchen, he heads to his Napa Valley garden, where he experiments with fruits and vegetables at every stage of ripeness. Quintessential Dish: Smoked fettuccine with bacon, sea urchin and quail egg. Culinary School: The Culinary Institute of America, Hyde Park, NY. Restaurant CV: Olives, Oceana, RM Seafood, Per Se, Craft, Craftsteak, Craftbar, New York City; Craft Los Angeles. Alternative Career Choice: Growing up, Accarrino wanted to be a professional cyclist. A tumor in his leg forced him to change his plans. He spent two years at home recovering and watching Julia Child and Jacques Pépin, and decided he wanted to become a chef. All-Time Favorite Cookbook: The French Laundry Cookbook by Thomas Keller. Food & Wine's Editorial Guidelines Updated on April 1, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Total Time: 30 mins Yield: 4 Ingredients 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 Directions 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. 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. 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. Rate it Print