Since we’re still in the thick of citrus season we’re totally taking advantage! Today we have a SUPER simple mixed citrus and fennel frond salad. I know, I know…been there, done that…but seriously, there’s nothing more I love to eat during the winter months then all the citrus I can possibly consume. Also, with citrus and fennel, you can’t go wrong, ya know?!
One thing that I’ve done to spice this up just a little is that I’ve been brushing a thin layer of dijon mustard on the plate before adding the citrus. It just adds a touch of flavor and spice to the mix. I’m pretty into it. This is a great time of year to explore all the fun citruses that you can’t necessarily find year round. I’m pretty into oroblancos right now; I love how mild and sweet they are. In a pinch for a last minute dish to bring to a potluck or get together? Whip up this super fresh and easy mixed citrus and fennel salad! Enjoy! xx, Jenny
More citrus recipes you might like:
- Dehydrated Citrus Wheels
- Mini Citrus Pavlovas
- Blood Orange and Beets over Honeyed Yogurt
- Citrus Seared Scallops
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Mixed Citrus and Fennel Salad
INGREDIENTS
- 1 ruby red grapefruit, peeled and thinly sliced
- 1 tangelo, peeled and thinly sliced
- 1 oroblanco, peeled and thinly sliced
- 1 blood orange, peeled and thinly sliced
- 1 lime, peeled and thinly sliced
- 2 tablespoons chopped fennel fronds
- ¼ cup crushed macadamia nuts
- salt and pepper to taste
- Dijon mustard, optional
INSTRUCTIONS
- Brush a large, flat plate with Dijon mustard. Arrange citrus wheels in a single layer and top with fennel fronds, macadamia nuts, salt and pepper. Serve.
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Looks like diamonds… I like your idea behind that, thanks for sharing…
What a nice colors combo! Do you have it for starter or dessert, or both?…
Looks absolutely fresh and divine – can’t wait until Spring time – so ready to eat salads again.
Hi guys! I love your blog, and just thought you should know that there’s a typo in the first photo :)
Omg, hahaha! Thanks for letting us know!
Whoa, hello gorgeous salad! Fennel and citrus is one of my favorite combinations ever.
Wow, what a gorgeous spread. This would be great over some seared scallops!
I love the pop of green from the fennel fronds too. It looks like microgreens :)
I’ve never heard of ubi blanco and I couldn’t anything about it online. Is it like oroblanco? Where did you end up finding it?
Lol, oh man. I totally meant oroblanco! I have no idea why I wrote ubi blanco!