Chef Marco Criscuolo

Shaved Fennel and Citrus Salad – Serves 4

For the vinaigrette

  • Zest of 1 orange
  • Juice of 1 orange
  • 1 tbsp sugar
  • 1 tsp dijon mustard
  • Juice of 1 lemon
  • Kosher salt and black pepper
  • 6 tbsp olive oil

For the zest, drag a vegetable peeler down the orange from top to bottom, being careful to remove only the thin top layer of the fruit. Using a paring knife, thinly slice the zest.

Combine zest and orange juice in a small sauce pan. Add sugar and heat slowly until sugar is dissolved and juice is reduced by two-thirds. Remove from heat and set aside.

In a bowl, whisk mustard and lemon juice. Season with salt and pepper to taste. Slowly whisk in olive oil, then whisk in the reduced orange juice mixture.

For the salad

  • 3 fennel bulbs, cores removed
  • 2 oranges
  • 2 grapefruits
  • 1 cup baby spinach
  • 1 cup radicchio Veneto, chopped
  • 2 tbsp pine nuts, toasted
  • 1 tbsp fresh dill 

Starting with the flat bottom of the fennel, slice thinly on a mandolin. Place shaved fennel in a salad bowl and toss with vinaigrette.

Trim the peel and pith from oranges and grapefruits. Holding the fruit over your salad bowl, separate the membranes with a sharp knife to release orange and grapefruit segments. Add spinach and radicchio. Gently toss all ingredients, season to taste with salt and pepper and finish with pine nuts and dill. Serve immediately.

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