So this salad is part of a three-course meal I cooked for Priya a few Sundays ago. The next two courses will be coming in the next two days. The recipes I used came from Food & Wine magazine, which I subscribed to as I felt my cooking was stagnating and I was not experimenting enough. Here’s what you’ll need for the salad to serve around 4 people:
- 2 red grapefruits
- 2 navel oranges
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey
- 1 tablespoon fresh lemon juice
- 2 fennel bulbs – halved, cored and thinly sliced (preferably sliced on a mandolin)
- 2 tablespoons of chopped fennel fronds
- 2 tablespoons mint leaves
- 1/2 teaspoon ground coriander seed
Start by using a sharp knife to cut the skin and white pith from the grapefruits and oranges. Over a bowl slice the orange and grapefruits into wedges, slicing in between the membranes. In another bowl squeeze the remnants of the oranges and grapefruits to extract the juice. Combine the olive oil, lemon juice and honey. Add three tablespoons of the citrus juice and season with salt.
Priya and I had a little argument over whose plating and photo was better, so I’ve uploaded both pics below. If you feel so inclined, vote publicly via a comment or privately on which picture you prefer, picture 1 or picture 2.
Hint – there is a right and wrong answer.