Winter Citrus Salad
Thin layers of citrus and shaved fennel, topped with a quick sherry-vinegar pickled onion, fresh mint and toasted pistachios. A simple, elegant winter side that comes together in 20 minutes with no cooking required.
Equipment
- Sharp knife
- Chopping board
- Small mixing bowl
- Serving platter
Ingredients
- 4 navel oranges skin removed thinly sliced
- 1/2 fennel bulb thinly sliced
- fennel tips
- 1 handful of mint leaves
- 1/4 cup pistachio nuts chopped roughly
- 1 small red onion thinly sliced
- 1 tablespoon sherry vinegar
- 1/2 tsp cast sugar
- juice of 1/2 orange
- 1/4 cup parsley finely chopped
- 1 tsp sumac
Instructions
- Make the Pickle: In a small bowl, combine the sherry vinegar, orange juice and caster sugar. Stir until the sugar has fully dissolved.
- Add the thinly sliced red onion, chopped parsley and sumac, and stir through so the onion is well coated. Set aside while you prepare the salad even 10–15 minutes will soften the onion and mellow its sharpness.
- Slice the Citrus and Fennel: Peel the navel oranges, removing as much of the white pith as you comfortably can, then slice them thinly. Slice the fennel bulb just as thin, saving the feathery tips for garnish.
- Layer the Salad: On a serving platter, lay down a layer of sliced oranges and scatter over half the mint leaves. Repeat with a second layer of oranges, fennel and the remaining mint.
- Add the Pickle and Dressing: Spoon a generous amount of the pickled onion over the top of the layered citrus and fennel, then drizzle over some of the pickling liquid this becomes your dressing, so don't skip it.
- Garnish and Serve: Scatter the fennel tips over the top, then finish with a generous sprinkle of chopped pistachios. Serve immediately.