Fennel and Citrus Salad

A refreshing fennel and citrus salad is just thing in the middle of winter when delicious navel or cara cara oranges are available. This is more of an arranged salad than a tossed salad. I've simplified this recipe from the original so it can be made for a weeknight dinner.


Fennel and Citrus Salad
Serves 6
Adapted from Food Network

1 large fennel bulb
2 oranges, cut into sections, pith and peel removed
1 grapefruit, cut into sections, pith and peel removed
2 Tblsp olive oil
salt
1 Tblsp chopped mint or cilantro

Cut the fennel thinly and spread it out in a shallow wide bowl. If the orange sections are thick, cut them in half lengthwise. Arrange them over the fennel slices. Take the orange peels and membranes and squeeze the juice over the salad. Drizzle olive oil over the salad. Sprinkle with salt and the herbs.
Serve chilled or a room temperature.