This citrus fennel salad is vivid, scrumptious, and adaptable. I used navel oranges, a blood orange, and mandarins as a result of that was what was accessible at my market. I additionally substituted rice vinegar for the champagne vinegar. The fennel and candy onion mingled and mellowed within the citrus juice, honey, and olive oil, whereas the dill and mint introduced vivid and herbaceous notes. Collectively the textures made for a really good salad.
One among our tasters dislikes arugula so I ready this two methods – half with arugula and half with out – each had been scrumptious however we thought the model with out arugula was lighter and brighter. The membranes on my citrus had been a bit powerful so I ended up segmenting the fruit. It labored out high quality – the citrus appeared like fairly jewels in opposition to the inexperienced and white veggies. The dressing made greater than needed so we saved the additional and drizzled it over grilled hen the subsequent day at lunch.
It is a good “change-up” for a salad. The fennel and candy onion aren’t over-powering. If I modified something I’d add a bit extra mint however that’s simply me being choosy. It is a scrumptious and weird (in a great way) salad that I’ll be making once more!
