Winter Citrus Salad with Fennel, Onion, and Olives

citrus salad

Citrus fruits make winter all the brighter and more bearable. Honestly, the dark nights of winter can use some brightness! Not only am I eating my way through load of oranges this time of year to ensure I'm getting the most vitamin C possible, I'm also coming up with creative ways to use those gorgeous gem-like citrus fruits. I especially love grapefruits, blood oranges, and Cara Cara oranges around this time of year. And, you all know about my love for Meyer lemons!

So to celebrate citrus season, here's a winter citrus salad with grapefruit, navel orange, and blood orange, plus some pink lemon! Besides the citrus fruit there's licorice-like fennel and sweet white onion, plus kalamata olives for some brininess. This salad is truly mouthwatering. Just cutting up the citrus fruits makes my mouth water!

The best part about this salad is that it's so fun and easy to put together—as fast as you can slice everything, it's ready to serve and eat. And it's incredibly satisfying with its sweetness, juiciness, and saltiness. You'll find this makes the perfect appetizer or first course for any dinner because it whets the appetite perfectly.

Winter Citrus Salad with Fennel, Onion, and Olives

1 grapefruit
1 navel orange
2 blood oranges
1 medium fennel bulb with the fronds reserved
1 medium sweet white onion
fine sea salt
freshly ground black pepper
1/3 cup mixed kalamata olives, cracked with the pits removed
olive oil
1 lemon, zested and juiced

Using a sharp knife, remove the peel and pith from the grapefruit and oranges. Then slice the citrus fruits into 1/2-inch thick rounds. Spread around on a large platter.

Core the fennel bulb and slice into very thin rounds. Discard the woody stems. Slice the onion into thin rounds. Tuck slices of the fennel and onion among the grapefuit and orange slices.

Season with salt and pepper. Scatter over with cracked olives. Drizzle over lightly with some olive oil. Sprinkle over with lemon zest, and the juice of half the lemon. Garnish with fennel fronds. Serve immediately. Yield: 2 to 4 servings.


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