Fennel + Citrus Salad with Shallots + Capers

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

With the warmer weather we’ve been having here in New York, I’ve been craving raw fruits and veggies. Not to mention no-cook side dishes.

This salad is super simple to put together, and it’s a nice, refreshing salad that’s perfect alongside lots of different main courses.

Fennel + Citrus Salad with Shallots + Capers

This salad was a big hit with my family. It was great alongside the Chimichurri Shrimp recipe from the latest issue of Cooking Light.

Fennel + Citrus Salad with Shallots + Capers

Prep Time 10 minutes

Makes 4-6 Servings

Fennel + Citrus Salad with Shallots + Capers

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!

Notes

Original Recipe by Big Flavors from a Tiny Kitchen - Ashley Covelli

Big Flavors Rating: 5 Stars

https://bigflavorstinykitchen.com/fennel-citrus-salad-with-shallots-capers/

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