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.
You may already know this method, but it was revolutionary to me so I just had to share.
How to slice a grapefruit:
- Wash + dry the grapefruit.
- 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.
- Slice all the way around and on the top and bottom ends.
- Turn the grapefruit on its side and make a slice on both sides of the white segment lines towards the center core.
- Repeat all the way around, removing each grapefruit segment as you go.
- Squeeze remaining juice from the cut grapefruit into your mouth or a bowl if desired.
*Oranges can also be cut this way.
I think part of my citrus obsession can also be attributed to the fact that I LOVE photographing it.
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.
For a little more crunch and a slight sour bite, I also added green apple.
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.
This could turn into an everyday thing.
If there was ever a refreshing salad, this would be IT.
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
- 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.
- 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
- Toss about 1/2 cup of the sliced fennel with 1 tablespoon of dressing and let sit.
- Slice the grapefruit and orange as instructed earlier in this post.
- Place mixed greens in the bowls and then top with the fruit and fennel toppings.
- Finish with pepitas, salt, pepper and desired amount of dressing.
- Serve immediately.
I can guarantee at least one more citrus recipe in the next week or so.