Fennel Citrus & Pomegranate Salad

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Fennel Citrus & Pomegranate Salad is the perfect winter Fruit & vegetable salad of the season combining Florida’s delicious fresh ripe jewels of Ruby Red Grapefruit, Navel Oranges, and stunning Blood oranges with the crisp, clean taste of Fennel, shaved celery, Carrots and gorgeous Pomegranate seeds lightly dressed in Olive oil and Balsamic – Pomegranate vinaigrette. My recipe for  Fennel Citrus & Pomegranate Salad is so delicious and straightforward; it’s almost deliriously ridiculous.

I have a little secret to share with some of you about ripe Florida Grapefruits —  they aren’t tart to the senses. Mature Florida Ruby Reds are the most beautiful grapefruit in the world and come from Florida. The climate and fertile soil are uniquely suited to grow grapefruit with the distinctive delicate, yet complex flavors found only in Florida. Ours are so sweet that many have as much sugar content as an orange.

Grapefruit storage tip: Grapefruits can be kept at room temperature for about a week, and will taste better when not chilled. If you want to keep them longer, put them in the fridge, and you can get a few weeks out of them.

Navel oranges are also easy to spot in your produce aisle. They’re the ones with the button formation opposite the stem end. Navel Oranges are considered the world’s most exquisite orange for eating, navel oranges are seedless, and they peel and segment easily.

Blood Oranges are red-blushed with orange skin, with an inside that ranges in color from dark pink to crimson red to a bright burgundy; they taste slightly tart yet still deliciously sweet.

Orange storage tip: Oranges are as ripe as they’ll ever get once you pick them from the orange tree. They will last approximately 4-5 days at room temperature and about two weeks or less in the refrigerator if placed in the crisper drawer.

Below you will find my stunning yet straightforward recipe with easy to follow directions to make your own delicious Fennel Citrus & Pomegranate Salad share with your family or close friends. It’s perfect for lunch or with chicken or fish at dinner.

Fennel Citrus & Pomegranate Salad

• Two ruby-red grapefruits
• Two navel oranges
• Four blood oranges
• 1-2 large bulbs of fennel
• Two medium carrots
• Two stalks of celery
• One pomegranate seeds only
• One recipe for  Olive oil and Balsamic – Pomegranate vinaigrette
• kosher salt
• fresh ground pepper

Olive oil and Balsamic – Pomegranate vinaigrette

• One cup extra-virgin olive oil
• 1/4 cup balsamic vinegar
• 1/8 of a cup pomegranate juice
• Salt
• Fresh-ground pepper

Directions 

1. Before getting started, make sure you are only utilizing quality ripened fruit/ vegetables that are free of bruises or soft spots.
2. You will want to slice ruby-red grapefruits, navel oranges thinly, and blood oranges (if you have mandolin slicer that works perfectly). Once done slicing fruit – utilizing kitchen shears to cut around peels to remove fruits peel almost effortlessly.
3. Slice fennel, celery, and carrots into thin matchsticks (almost shredded)
4. Slice open the pomegranate and remove seeds (be gentle they are fragile)
5. In a blender combine 1 cup extra-virgin olive oil, 1/4 cup balsamic vinegar,  1/8 of a cup pomegranate juice, kosher salt, and pepper blend about 35 seconds.
6. Arrange ruby-red grapefruit slices on the bottom of either single plates or large salad platter  (I make mine on separate plates) next navel orange slices and blood orange slices.
7. Top with fennel, celery, and carrots you have sliced into thin matchsticks, sprinkle pomegranate seeds over the salad add the desired amount of kosher salt and pepper then drizzle Olive oil and Balsamic – Pomegranate vinaigrette on salad before serving.
8. Serve immediately

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Fennel Citrus & Pomegranate Salad

Prep Time

25 mins

Cook Time

0 mins

Total Time

25 mins

 

Fennel Citrus & Pomegranate Salad is the perfect winter Fruit & vegetable salad of the season combining Florida’s delicious fresh ripe jewels of Ruby Red Grapefruit, Navel Oranges, and stunning Blood oranges with the crisp clean taste of Fennel, shaved celery, Carrots and gorgeous Pomegranate seeds lightly dressed in Olive oil and Balsamic

Course: Salad

Cuisine: American

Keyword: Fennel and citrus salad

Servings: 4 people

Calories: 250 kcal

Author: hmccallum

Ingredients

Fennel Citrus & Pomegranate Salad

• 2 ruby-red grapefruits
• 2 navel oranges
• 4 blood oranges
• 1-2 large bulbs of fennel
• 2 medium carrots
• 2 stalks of celery
• 1 pomegranate seeds only
• 1 recipe for Olive oil and Balsamic – Pomegranate vinaigrette
• kosher salt
• fresh ground pepper

Olive oil and Balsamic – Pomegranate vinaigrette

• 1 cup extra-virgin olive oil
• 1/4 cup balsamic vinegar
• 1/8 of a cup pomegranate juice
• Salt
• Fresh-ground pepper

Instructions

1. Before getting started make sure you are only utilizing quality ripened fruit/vegetables that are free of bruises or soft spots.
2. You will want to thinly slice ruby-red grapefruits, navel oranges, and blood oranges (if you have mandolin slicer that works perfectly) Once done slicing fruit – utilizing kitchen shears to cut around peels to remove fruits peel almost effortlessly.
3. Slice fennel, celery, and carrots into thin matchsticks (almost shredded)
4. Slice open pomegranate and remove seeds (be gentle they are fragile)
5. In a blender combine 1 cup extra-virgin olive oil, 1/4 cup balsamic vinegar, 1/8 of a cup pomegranate juice, kosher salt, and pepper blend about 35 seconds.
6. Arrange ruby-red grapefruit slices on bottom of either single plates or large salad platter (I make mine on separate plates) next navel orange slices and blood orange slices.
7. Top with fennel, celery and carrots you have sliced into thin matchsticks, sprinkle pomegranate seeds over the salad add desired amount of kosher salt and pepper then drizzle Olive oil and Balsamic – Pomegranate vinaigrette on salad before serving.
8. Serve immediately

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