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Warm Citrus Salad Olive Vinaigrette

Updated: Dec 3, 2024

As we transition into cooler days this dish masters the art of balance. It’s savory, salty, sweet and herbaceous, and proves that fennel with its unique flavor can be for every palette.

This salad pairs nicely with salmon, and wild sea bass.


Season: Autumn/Winter

Prep time: 20 minutes

Assembly: 10 minutes


Serves 4

Ingredients

Salad ~

1 large, or 2 small fennel bulbs

1 bulb of endive, thinly sliced

4 figs, quartered, or dates ( see cooks note)

1 blood orange

3 radishes, thinly sliced

1/8 cup red onion, thinly sliced

1 round of fresh Burrata, or mozzarella, 

a handful of fresh parsley, or basil, chopped

8 mint leaves, torn into pieces

1/4 cup pistachio nuts, chopped


Vinaigrette ~


¼ cup extra virgin olive oil

1 lemon, juiced, and zested

¼ cup, kalamata olives, pitted, sliced

1 tbsp capers, chopped

1 tbsp. balsamic vinegar

1/2 tsp.Salt

pinch of red pepper flakes


Method

Combine the lemon juice, balsamic vinegar, olives, capers, salt, red pepper flakes and sliced red onion in a medium bowl. Let sit for five minutes. Whisk in the olive oil. Stir well and set aside.


  1. Remove the top fronds and stems from the fennel bulbs, cutting close to the bulb. Set aside the fronds for garnish. Cut the fennel bulbs in half from top to bottom and cut out the tough core from each half. Using a mandoline or knife, slice the fennel halves as thinly as possible. Set aside.

  2. Slice the endive into long strips. Thinly slice the radishes. Peel the oranges until you get to the flesh. Slice the oranges into rounds, 1/4 inch thick. Do a rough chop to the basil, or parsley. Tear the mint into small pieces. Slice the Buratta, or fresh mozzarella into small pieces.


Assembly

On a large dish, lay the fennel slices onto the plate. Lay the radishes on top of the fennel. Add slices of endive, and slices of oranges and figs, or dates. Add the Buratta. Drizzle the vinaigrette all around the salad. Add the basil, parsley and mint leaves. Garnish with fennel fronds. Sprinkle with the nuts.


Cooks Note : If using dates, soak them in warm filtered water for 5 minutes to soften, than chop.



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