This salad is super refreshing. I especially love making it for Thanksgiving because it balances out traditional side dishes that tend to be super filling and heavy. It’s also a great addition to cold weather meals or as a fruit salad served for brunch.
To make the salad, you’ll need to know how to segment citrus, cut fennel and de-seed a pomegranate. These techniques are not hard. Watch these great how-to videos if you need guidance.
Serves: about 8
- 2 large fennel bulbs
- 4 medium oranges
- 2 grapefruit
- 1 pomegranate
- 2 tablespoons extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1/4 teaspoon sea salt
- Trim off the fennel stalks. Roughly chop about 1/3 cup of fennel fronds. Cut the bulb in half through the root end. Cut each half into quarters. Peel off any wilted or rubbery outer layers and remove the core. Lay the quartered of fennel with the cut side flat against the mandoline. Press down to secure the bulb, then quickly run the bulb across the blade to shave it into thin slices.
- Segment the oranges and grapefruit by slicing off the bottom and top. Use a knife to cut away the skin and the pith. Hold the citrus over a bowl and use a pairing knife to cut between the connective membranes and scoop each segment out with the knife. Squeeze the excess center and membranes over the bowl to remove the juice.
- Cut a slice from the bottom and top of the pomegranate, slightly exposing the seeds. Run your knife along the sides of the pomegranate in at least 4 sections, scoring the skin and cutting about 1/8-inch into the pith. Break the pomegranate into segments by grasping with both hands and turning to split along the scored skin. Submerge the segments in a bowl of water and gently pry away the seeds. Scoop out the membrane from the water and strain the seeds. Use 1 cup of the seeds for this recipe and reserve any extra by storing in an air tight container in the refrigerator for up to 1 week.
- Place the fennel, citrus, about half the total citrus juice and pomegranate seeds in a serving bowl. Drizzle with olive oil, vinegar and salt. Toss and top with the fennel fronds.