Grapefruit and orange are still at the peak of their season, and fennel (also called anise) also peaks in winter. Now is the perfect time to make this delicious salad. A generous sprinkling of toasted, chopped nuts adds monounsaturated fat--the healthiest kind!
This citrus and fennel salad would make a lovely contrast to the lentil soup, below. I'd serve the salad as a first course, then follow with this or another soup or a hearty stew.
Recipe: Citrus Salad with Fennel and Walnuts
(Serves 2-3; can be doubled)
Ingredients:
For the salad:
1 large orange, peeled (no white pith remaining) and sectioned
1 large or two small grapefruits, prepared the same as the orange
1/2 fennel bulb, stalks and outer layer discarded, cut into thin slices
1/3 cup toasted walnuts, coarsely chopped
For the dressing:
Juice from the orange and grapefruit (drain off as much as you can from the sections, and squeeze the remaining fruit well after you have sectioned them)
1 bunch fresh basil, chopped coarsely (about 1/4 to 1/3 cup when chopped
Salt and pepper to taste
1/4 cup olive oil, or a mixture of olive and walnut oil
1 tablespoon sugar
1 tablespoon fresh lime juice
Instructions:
1. For the salad: Combine orange, grapefruit and fennel in a bowl. Stir well. Drain off as much juice as possible to add to the dressing. Stir in walnuts and set aside.
2. For the dressing: Put all ingredients except oil(s) in a food processor and pulse until basil is chopped. Add oil slowly with processor running. The dressing will be thin, not creamy.
3. Pour dressing over salad and stir well. Serve!
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