Salads
Winter Citrus and Fennel Salad
Makes 6 to 8 servings
Winter Citrus and Fennel Salad
Makes 6 to 8 servings
Refreshing and light the perfect addition to your winter meal!
Ingredients
- Citrus Dressing
- 1teaspoon orange zest
¼cup plus2tablespoons fresh orange juice
2 tablespoons fresh lemon juice
2 teaspoons Dijon-style mustard
1 teaspoon fresh thyme
¼ teaspoon kosher salt
¼cup plus 2tablespoons olive oil
1teaspoon poppy seeds
Salad
1bulb fennel, halved and stem and tops removed
2small Cara cara or navel oranges, peeled
1 small grapefruit, peeled
1 head butter lettuce
1avocado, sliced
¼cup pomegranate seeds
1tablespoon fresh mint leaves, torn
flaky sea salt
Preparation
For the Citrus Dressing
- Fit the chopping blade in the work bowl of the food processor. Add the orange zest and juice, lemon juice, Dijon, thyme, and salt. Process on High to fully combine.
- With the unit running on Low, gradually add the olive oil through the drizzle hole of the food pusher. Once all the oil is added, process for an additional 30 to 60 seconds to fully emulsify. Add the poppy seeds and mix to just combine.
- Taste and adjust seasoning as desired.
For the Salad
- Insert the slicing disc, set to 1mm, in the work bowl of the food processor. Slice the fennel. Adjust the slicing disc to 4mm and slice the orange and grapefruit on Low.
- On a large serving platter, arrange the lettuce, fennel, orange, grapefruit, and avocado. Top with the pomegranate seeds, mint, and salt.
- Serve with the Citrus Dressing on the side.
