Winter Citrus & Fennel Salad

If you’re looking for a dish to improve your mood and brighten your day: Look no further.

Corey and I have been watching a lot of Viceland TV over the last year. One of their most recent additions to the line up of shows is Its’s Suppertime with Matty Matheson. Its your average cooking show minus the likes of Rachel Ray or the beloved Ina Garten. Instead this show features a very boisterous, vulgar, hipster chef from Toronto showing normal people at home, that they too can make vibrant, flavorful and restaurant level dishes. I’ve actually learned quite a bit of culinary skills since starting to watch!

On his most recent episode, he made a citrus and fennel salad that made my mouth water as I watched the television. I needed to recreate it! I was intrigued by the combo of citrus with fennel bulb. I didn’t want to add a lot of the extra toppings he added, but wanted to keep it focused on the citrus, fennel, and mint. — I can’t even tell you how great this combo ending up being. The juiciness of the fruits, mixed with the earthiness of the olive oil, and the licorice bite from the fennel was just SO on point.

Nutritional side note: This dish is loaded with vitamin C, making it a great dish for immunity boosting. Fennel also helps with digestion and bloat, and due to its selenium content, aids with enzymatic activity in the liver.

This salad is small enough to be eaten by one person as a meal, or split between 2 or 3 people as a side dish. This is a dish that will certainly brighten the coldest and darkest of winter days.

Winter Citrus & Fennel Salad

Ingredients:

  • I bulb fennel
  • 1/2 cara cara orange
  • 1/2 navel orange
  • 1/2 grapefruit
  • olive oil
  • mint sprigs
  • sea salt
  • pepper
  • cayenne

Directions:

  1. Cut the top stems off the fennel and then thinly slice the bulb then quarter the slices
  2. Arrange the fennel pieces on a plate, then drizzle with olive oil and lightly sprinkle with salt and pepper.
  3. Thinly slice and peel one half of each of a Cara Cara orange, grapefruit, and navel orange.
  4. Arrange citrus on top of fennel and scatter sprigs of mint over the citrus.
  5. Add some of the fennel greens to the plate.
  6. Drizzle with more olive oil, then sprinkle with sea salt, pepper, and a dash of cayenne.
  7. Serve immediately and enjoyfullsizeoutput_1ab5