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This fennel + citrus salad with shallots and capers is a deliciously crisp, fresh salad that satisfies all your sweet-and-salty cravings!

Fennel + Citrus Salad with Shallots and Capers

  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4-6 Servings

Description

A deliciously crisp, fresh salad that satisfies all your sweet-and-salty cravings!


Ingredients

  • 1 ruby red grapefruit
  • 1 Minneola tangelo
  • 2-3 tablespoons thinly sliced shallots
  • 1 bulb fennel, cored and thinly sliced (about 4 cups)
  • 2 tablespoons nonpareil capers, drained
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon honey (can substitute maple syrup or a smaller amount of agave to keep it vegan)
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1 tablespoon fennel fronds, for garnish

Instructions

  1. Cut off and discard the peel and pith of the grapefruit. Cut out the supremes from between the membranes; place the supremes in a large bowl. Squeeze the juice from the membranes over the supremes. Repeat with Minneola.
  2. Add remaining ingredients (except fennel fronts) and toss gently to to combine. Garnish with fennel fronts and enjoy!
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