My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!


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Fennel + Citrus Salad with Champagne Vinaigrette

Pretty please tell me that you are not sick of citrus yet?

This is the first year I’ve really tried making actual citrus recipes, and I kind of can’t stop.  Just be glad it’s not still butternut squash + pumpkin.

I’m actually kind of new to grapefruit.  Obviously I’ve known about this fruit since I was little, but I never enjoyed it until discovering the Ruby Red variety.  When it comes to the eating part, I really thought the only option was slicing it in half and digging the fruit out with a spoon.  That’s how my dad ate it so it must be the only way, right?

While that works, it’s a little annoying if you don’t have a grapefruit spoon.  I’ve tried peeling it like an orange but cannot stand the bitterness of the pith.  First it’s this juicy, sweet, citrusy fruit, and then it turns into the feeling of sucking on a sour cotton ball.

So, welcome to my new favorite method for consuming grapefruit.   

easiest way to slice grapefruit // edible perspective

You may already know this method, but it was revolutionary to me so I just had to share.

How to slice a grapefruit:

  1. Wash + dry the grapefruit.
  2. With a sharp knife slice the skin + pith off the grapefruit, from end to end, being careful not to cut too deep.  You want to expose the flesh of the fruit but not cut too much away with the peel.
  3. Slice all the way around and on the top and bottom ends.
  4. Turn the grapefruit on its side and make a slice on both sides of the white segment lines towards the center core.
  5. Repeat all the way around, removing each grapefruit segment as you go.
  6. Squeeze remaining juice from the cut grapefruit into your mouth or a bowl if desired.

*Oranges can also be cut this way.

fennel + citrus salad with champagne vinaigrette // edible perspective

I think part of my citrus obsession can also be attributed to the fact that I LOVE photographing it. 

fennel + citrus salad with champagne vinaigrette // edible perspective

And then there’s fennel!  Definitely an underutilized ingredient in my kitchen.  Mostly due to the fact that it’s fairly pricey around here.  However, once in awhile I decide to buy it and I’m always so glad when I do.  The fennel ended up being a fabulous compliment to the citrus.

fennel + citrus salad with champagne vinaigrette // edible perspective

For a little more crunch and a slight sour bite, I also added green apple.

fennel + citrus salad with champagne vinaigrette // edible perspective

This was my first time creating a dressing with champagne vinaigrette.  Wow.  Bright, flavorful, and a definite match for this salad.  I highly recommend giving champagne vinaigrette a try if you haven’t yet.

fennel + citrus salad with champagne vinaigrette // edible perspective

This could turn into an everyday thing.

If there was ever a refreshing salad, this would be IT.

fennel + citrus salad with champagne vinaigrette // edible perspective

Print this!

Fennel + Citrus Salad with Champagne Vinaigrette // gluten-free + vegan option // yields 2 generous salads

for the dressing:

  • 6 tablespoons champagne vinegar
  • 1/4 cup extra virgin olive oil
  • 1 1/2 teaspoons honey or agave
  • 1 teaspoon lemon zest
  • 1/2 teaspoon brown mustard
  • 1/4 teaspoon salt + pepper
  1. Place all ingredients in a high speed blender and blend until fully combined.  Or, vigorously whisk together.  Taste and add more salt/pepper if desired.
  2. Chill excess in a sealed container for 2-3 days and shake before using.

for the salad:

  • 1 small fennel bulb, thinly sliced
  • 1 green apple, thinly sliced
  • 1 ruby red grapefruit
  • 1 large orange
  • mixed baby greens
  • pepitas to top
  1. Toss about 1/2 cup of the sliced fennel with 1 tablespoon of dressing and let sit.
  2. Slice the grapefruit and orange as instructed earlier in this post.
  3. Place mixed greens in the bowls and then top with the fruit and fennel toppings. 
  4. Finish with pepitas, salt, pepper and desired amount of dressing.
  5. Serve immediately.

fennel + citrus salad with champagne vinaigrette // edible perspective

I can guarantee at least one more citrus recipe in the next week or so.

Stay tuned.


Reader Comments (20)

Keep the citrus posts coming lady, I love citrus! This salad is simple, yet gorgeous. I've never heard of champagne vinegar, I'm intrigued. I love that salad bowl by the way.
February 4, 2013 | Unregistered CommenterHerbivore Triathlete
This looks beautiful! And no, not sick of citrus yet :)
February 4, 2013 | Unregistered CommenterErica {Coffee & Quinoa}
This goes in the "EPmakesoon" folder. I have one of those. For real. Love this.
February 4, 2013 | Unregistered CommenterKrissy @ Make it Naked
@Krissy - Um, dying over here. That is awesome, and I think I love you! :)
February 4, 2013 | Registered CommenterAshley
Fennel and citrus is a perfect match. Love combining these flavors together and I love all the different textures. This easily is one of my favorite salads.
I love citrus so much. I have a bag of oranges in my fridge that need tackling (they are not at-work snacks when they have seeds). all of that to say: keep the citrus posts coming!
February 4, 2013 | Unregistered Commenterdeva by definition
This salad looks so yummy! I used to dislike grapefruit a lot, but I really enjoy it salads. It's also really yummy with avocado. They pair so nicely!
February 4, 2013 | Unregistered CommenterMaria Tadic
This looks so amazing. I haven't had a grapefruit since I was a kid and my mom used to serve them like your dad ate them but with a packet of Sweet N Low sprinkled on top. Love champagne vinegar and can't wait to give this one a try!
February 4, 2013 | Unregistered CommenterWendy
Your photography = insanity. Seriously so gorgeous. Also this looks delightful.
February 4, 2013 | Unregistered CommenterJessica
More citrus!!! Keep it coming, I'm obsessed. ALSO...your salads are always winners. This looks insane. In such a good way.
February 4, 2013 | Unregistered CommenterKatie
Yum!! I love citrus, and my family was always big on grapefruit when I was growing up. Makes me feel lucky to live in California where the produce is bright and fresh nearly year round :)
February 4, 2013 | Unregistered CommenterKatie @ Blonde Ambition
How do you think will gel if someone has digestive issues?
February 5, 2013 | Unregistered Commenterarchael2
That looks amazing, Ashley! I'm totally obsessed with grapefruit right now, but your cutting method is much easier than my carnivorous peeling and slurping it over a trashcan :-) Maybe I'll try the more civilized approach!
February 5, 2013 | Unregistered CommenterAlyssa
This salad looks amazing! Keep the citrus recipes coming!!
Oh, I would like this right now! I was in need of a new vinaigrette recipe, too... gettin' a little tired of my go to lemon/avocado/olive oil/honey/s&p. Thanks!
February 5, 2013 | Unregistered CommenterRose
Gorgeous! Bursting with seasonal flavor, an enticing winter salad!
February 5, 2013 | Unregistered CommenterDeb
This looks incredible! I love grapefruit with garbanzo beans...sounds so weird, but delicious!
February 5, 2013 | Unregistered CommenterLindsey
@Rose - I've been having so much fun creating new dressings. I was definitely in a hemp oil/apple cider vin/balsamic rut, myself!
February 6, 2013 | Registered CommenterAshley
i've been on a fennel kick lately. I need to try this! i made a roasted fennel & beet salad a few days ago - so good! and i LOVE anything citrus - keep those recipes coming. :)
February 6, 2013 | Unregistered Commenterteri [a foodie stays fit]
Delicious! I LOVE this salad, so light, refreshing and tangy!

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