Holiday Citrus & Fennel Salad

Name: Holiday Citrus & Fennel Salad
Ingredients: 8 oz Little Leaf Farms Baby Crispy Green Leaf; 1 medium-sized head of fennel, thinly sliced; 2 oranges, segmented*; 1 grapefruit, segmented*; ¼ cup pomegranate seeds; ¼ cup Castelvetrano olives, halved; ¼ cup toasted hazelnuts, chopped; 1 tbsp shallot, finely diced; 2 tbsp white wine vinegar; 1 tbsp grapefruit juice; 1 tsp lemon juice; 1 tsp zest of orange or grapefruit; 1 tsp dried oregano; ½ tsp kosher salt; black pepper to taste

Ingredients:

For the Salad

8 oz Little Leaf Farms Baby Crispy Green Leaf

1 medium-sized head of fennel, thinly sliced

2 oranges, segmented*

1 grapefruit, segmented*

¼ cup pomegranate seeds

¼ cup Castelvetrano olives, halved

¼ cup toasted hazelnuts, chopped

For the Dressing

1 tbsp shallot, finely diced

2 tbsp white wine vinegar

1 tbsp grapefruit juice

1 tsp lemon juice

1 tsp zest of orange or grapefruit

1 tsp dried oregano

½ tsp kosher salt

black pepper to taste

Directions:

Mix all of the dressing ingredients together, season to taste with salt and pepper.

Dress the lettuce, and top with fennel, citrus, olives, and hazelnuts. Enjoy!

*Note: Zest the citrus before segmenting. To segment the citrus, use a sharp knife to cut the two pole ends off of the citrus. Lay the citrus on one flat end. Following the curve of the citrus, cut off the peel and any remaining pith, until only the inner fruit remains. Then, in between each membrane, cut the fruit into segments, adding them into a bowl as you go. When you finish, you should be left with just the membrane, with as little fruit remaining as possible. Squeeze the juice from the remaining membrane over the segmented citrus to keep it fresh and juicy. This juice can also be used in the vinaigrette.

CategorySaladTags#babycrispygreenleaf

Ingredients