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Citrus and Fennel Winter Salad

Bright winter citrus and crisp shaved fennel tossed with olive oil and a scatter of olives — a refreshing, sunny salad that brings light to the darkest, coldest weeks of the year.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings

Equipment

  • Sharp knife or mandoline
  • Salad bowl

Ingredients
  

  • 1 large fennel bulb, fronds reserved
  • 2 oranges
  • 1 grapefruit
  • 1/4 cup olives, pitted
  • 2 tablespoons extra-virgin olive oil
  • Flaky salt, to taste

Instructions
 

  • Trim the fennel and shave it very thinly. For extra crispness, soak the shavings in ice water for a few minutes, then drain and pat dry.
  • Peel the oranges and grapefruit and slice into rounds or segments, catching any juice.
  • Arrange the citrus and fennel on a platter. Scatter the olives over the top.
  • Drizzle with olive oil, any reserved citrus juice, and a pinch of salt. Finish with the fennel fronds and serve.