Enjoy seasonal citruses in just 5 minutes.
1 large orange, peeled and ends trimmed
4 grapefruit, peeled and ends trimmed
16 large (or 2 small) fennel bulbs, thinly sliced
1/4 cup extra-virgin olive oil
1/4 cup packed fresh basil leaves
1/3 cup chopped walnuts, toasted
- Start by slicing the citruses in half. Cut half of the orange and grapefruit into slices and juice the remaining half for the dressing. Then, peel the first layer of the fennel and slice thinly into a bowl. Add in your orange and grapefruit slices. Chop your toasted walnuts and add into the bowl.
- For the dressing, pour the orange and grapefruit juices into a blender. Next, add the basil as well as salt & pepper to taste. Finally, add in your olive oil as you pulse the mixture to break up the basil and achieve dressing-consistency.
- This salad can be made ahead of time, so stash in the fridge and combine with the dressing when you’re ready to serve!