Citrus Salad With Fennel and Olives
Published January 31, 2023
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 navel oranges
4 blood oranges
2 small ruby or Oro Blanco grapefruits
2 large shallots or ½ small red onion, thinly sliced into rings
2 small fennel bulbs, trimmed and thinly sliced into rings
¼ cup pitted olives, Moroccan oil-cured black or Castelvetrano green olives
6 tablespoons extra-virgin olive oil, plus more to taste
1 handful mint or basil leaves
Pinch of red-pepper flakes, such as Marash
Pinch of dried oregano, preferably wild
Flaky salt, for finishing
Nutritional analysis per serving (6 servings)
35 grams carbs; 268 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 8 grams fiber; 841 milligrams sodium; 3 grams protein; 25 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To peel the citrus fruit, using a small serrated knife, cut off a thin slice of peel from the top and bottom of the orange, so it sits flat and securely on the cutting board. Cut from top to bottom, following the curve of the fruit. Remove only the peel and white pith, not the flesh of the orange. It should be perfectly spherical and naked.
- Step 2
Slice navels and blood oranges crosswise into thin slices, picking out seeds if needed. Use a paring knife to section the grapefruit into suprèmes, cutting between the membranes. Reserve any citrus juices obtained in the process.
- Step 3
To serve, arrange citrus on a serving platter or on individual plates. Scatter the shallot slices over the fruit, then add thinly sliced fennel and olives. Drizzle with olive oil, about 1 tablespoon per serving, and any reserved juices. Garnish with mint or basil leaves. Sprinkle with red pepper, oregano and a prudent amount of flaky salt.
Private Notes
Comments
Just a warning before you substitute or add grapefruit to the salad if you’re offering it to guests: A surprising number of drugs have potentially severe interactions with grapefruit. I learned this when, at a recent brunch gathering at my home, three of the seven guests could not eat the grapefruit course.
Most citrus salads--because they are already acidic--just call for dressing with olive oil and sea salt. I often mellow the shallots or red onion by steeping in red wine vinegar for a bit (15-30 minutes) before adding them to the salad which gives a slight bite of vinegar if that's what you're looking for.
Orange salad is a standard in our household. Try macerating garlic in the olive oil you drizzle to enhance the flavor. Yum.
Did not like blood oranges. Pretty but too sour. Maybe one for color? Did like mandarins in it as well as Sumo oranges. Liked red grapefruit. Added mint. Loved the fennel.
Made this exactly as the recipe specifies except that I used unsweetened Dole grapefruit in the jar. For some reason,my supermarket had NO grapefruit; first time I have ever seen this. The salad is flexible: I had one person who dislikes olives (so omitted) and one who can't do pepper flakes. Everyone was happy. Everyone loved it.
Love this salad and just served for a dinner party. What a great way to take the best of winter's fruit and create something delicious. I would say that 2 large shallots is a lot, unless you like lots of shallots.