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
1recipe for Olive oil and Balsamic – Pomegranate vinaigrette
fresh ground pepper
Olive oil and Balsamic – Pomegranate vinaigrette
1cupextra-virgin olive oil
1/8of a cup pomegranate juice
Before getting started make sure you are only utilizing quality ripened fruit/vegetables that are free of bruises or soft spots.
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.
Slice fennel, celery, and carrots into thin matchsticks (almost shredded)
Slice open pomegranate and remove seeds (be gentle they are fragile)
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.
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.
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.