Vibrant Citrus Salad | Recipe | Natalie Penny

Name: Vibrant Citrus Salad | Recipe | Natalie Penny
Ingredients: Ingredients; Instructions; Peel and thinly slice all the citrus, and squeeze any juicy bits from the rind into a small bowl.; Thinly slice the fennel, ideally using a mandolin, setting aside any prongs for later.; Layer the citrus and fennel onto a large serving plate.; Add the remaining dressing ingredients to the bowl containing the juice squeezed from your citrus rinds, and whisk to emulsify.; Top the salad with the toasted fennel seeds, olives and pistachios, then drizzle over three quarters of the dressing. Finish by scattering over the fennel prongs, mint leaves and feta, if using.; Serve with a green salad and crusty bread on the side.

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I make lots of variations of this salad (you can find some of them here ), because I just adore the combination of the aniseed freshness of fennel, bright…

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Ingredients

Ingredients
Instructions
Peel and thinly slice all the citrus, and squeeze any juicy bits from the rind into a small bowl.
Thinly slice the fennel, ideally using a mandolin, setting aside any prongs for later.
Layer the citrus and fennel onto a large serving plate.
Add the remaining dressing ingredients to the bowl containing the juice squeezed from your citrus rinds, and whisk to emulsify.
Top the salad with the toasted fennel seeds, olives and pistachios, then drizzle over three quarters of the dressing. Finish by scattering over the fennel prongs, mint leaves and feta, if using.
Serve with a green salad and crusty bread on the side.