Fennel Citrus Crispy Notes




    Sitting at my desk at work I tend to crave all sorts of things and to each day it’s a different palate, this wintery sun is giving me the warmth I need that I crave crunchy fresh citrus salad with a kick of bitterness that just balances all tastes.

    To create this beauty you would need:

    • One Red Onion Thinly Sliced Thin
    • 1 Grapefruit and 1 Orange Peeled and Segmented
    • 1 Fennel Bulb Thinly Sliced
    • 1 Cup Fresh Parsley Roughly Chopped
    • 1 Cup Watercress
    • 1/2 Cup Goat Cheese
    • 1/2 Cup Walnut Chopped
    • 1/2 Tsp. Salt
    • Freshly ground black pepper
    • 2 Tbsp. Olive Oil

    Soak the onion in cold water and a small spoon of vinegar for 15 minutes, drain them and pat them dry.

    Cut and peel the orange and grapefruit peel with a sharp knife taking out all the white skin, then cut the segments free from the membranes, letting them drop into a medium bowl to collect the juices that we will use later on for the dressing.

    Trim the fennel, using a peeler to peel off any discolored parts. Halve the fennel and cut away the hard core and thinly slice it to make sure it is easily mixed with the other ingredients. Add the parsley and sprinkle the salt and pepper. Drizzle it with oil and leave the mixture to settle and get in harmony.

    Toast the walnuts and then cool them down before you mix everything in a bowl along with the watercress.

    Fresh and just right for a sunny wintery day.



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