Citrus fennel salad with orange vinaigrette

Name: Citrus fennel salad with orange vinaigrette recipe
Yield: 8
Ingredients: 3 oranges; 2 pink grapefruit; 3 fennel bulbs, halved, cored, fronds picked; 1/2 red onion, thinly sliced; 120g olive; 1 bunch round mint, leaves picked; 40.00 ml orange juice; 2 tsp white wine vinegar; 2 tsp honey; 2 tsp wholegrain mustard; 80ml olive oil

Rate now

P62 Citrus fennel salad with orange vinaigrette

Jump to recipe

by Sean Connolly

SEAN CONNOLLY, GOWINGS BAR & GRILL CHEF

Dec 28, 2022

This refreshing citrus salad makes the perfect accompaniment for hearty main proteins.

3 oranges
2 pink grapefruit
3 fennel bulbs, halved, cored, fronds picked
1/2 red onion, thinly sliced
3/4 cup (120g) kalamata olives, pitted, torn
1 bunch round mint, leaves picked

Orange vinaigrette

2 tbs orange juice
2 tsp white wine vinegar
2 tsp honey
2 tsp wholegrain mustard
1/3 cup (80ml) extra virgin olive oil

Method

1.

For the vinaigrette, whisk together the orange juice, vinegar, honey and mustard. Slowly pour in the oil, whisking constantly until emulsified. Season with salt flakes and freshly ground black pepper.
2.

Peel oranges and grapefruit, making sure all of the white pith is removed, then cut into segments. Using a mandoline or very sharp knife, thinly slice the fennel and place in a bowl of iced water. Arrange fennel, orange, grapefruit, onion and olives in a serving bowl. Drizzle over the dressing. Scatter with mint leaves and fennel fronds to serve.

Rate now