Shaved Fennel and Citrus Salad with Mint
This crisp salad comes together in minutes, blending the cool crunch of shaved fennel with a burst of juicy citrus and fresh mint. It’s an effortless, bright dish that perfectly captures the clean, refreshing energy of our Picpoul Blanc.
Recipe Information
Prep Time: 15 Minutes
Total Servings: 4
Ingredients
- 2 fennel bulbs, large
- 2 pink or ruby red grapefruits
- 1 cara cara or navel orange
- 1 small bunch of fresh mint
- ¼ cup extra virgin olive oil
- 2 tbsp fresh lemon juice
- pinch of flaky sea salt
- freshly ground pepper
- ¼ cup shelled pistachios (chopped)
Directions
Trim the stalks and feathery fronds from the fennel bulbs (save a few of the pretty fronds for garnish). Halve the bulbs and, using a mandoline or very sharp knife, shave them as thinly as possible into a bowl.
Using a knife, slice the peel and pith from all sides of the grapefruits and oranges. Holding the peeled fruit over a small bowl to catch the juices, slice between the membranes to release the individual fruit segments. Set the segments and juice aside separately.
To make the dressing, add to the bowl with the reserved citrus juices, the olive oil and lemon juice. Whisk vigorously to combine. Add a pinch of flaky sea salt and a good grind of black pepper. Taste and adjust seasoning if needed.
Plate the shaved fennel and arrange the citrus segments on individual plates. Squeeze a few of the reserved citrus membranes to add extra juice if desired. Pour the dressing over the top to gently coat. (Alternatively, you could toss the shaved fennel and citrus together in a bowl then pour the dressing and toss all together.)
Tear fresh mint leaves over the top. Tuck the remaining citrus segments in for a vibrant color pop. Garnish with a few reserved fennel fronds and, if desired, a sprinkle of roughly chopped pistachios for an extra textural and savory counterpoint. Serve immediately with a chilled glass of Anaba Picpoul Blanc.
Suggested wine pairing
