Recipe Swap-Citrus Fennel Salad

For the recipe swap hosted by SB at a Taste of Home Cooking, I was given the citrus fennel salad. Now, when I first saw the recipe, I got a little worried because I am not crazy about the licorice flavor of fennel. But, in the spirit of giving things that I previously have not liked a try, I made this salad. I was a bit disappointed that the two grocery stores that I went to were out of blood oranges and meyer lemons, and I had to to hunt for a ruby red grapefruit, also. When you live in a suburb of a major city, this is a little surprising!

This salad was very easy to make and even without the dramatic color of blood oranges, was still very pretty, despite the black olives. :) It was healthy and light, and definitely different from anything I have ever had before, but I think I just do not like fennel. Luckily, it is not overpowering and I could still enjoy the salad, anyway.  I paired this with seared sea scallops and an orzo, spinach and Parmesan concoction.

I am glad that I tried this, though, because I would have never made it otherwise. I tend to bookmark and "pin" recipes that are all fairly similar and it's nice to step out of my comfort zone now and then.

Thanks, Melissa, for this recipe!

Recipe from I Was Born to Cook

Citrus Fennel Salad
2 blood oranges (I used navel oranges because I could not find blood oranges)
1 large pink grapefruit
2 meyer lemons (I used regular because I unfortunately could not find meyer lemons)
1 fennel bulb
black olives of your choice, left whole
1/2 large red onion (I used a little less)
extra virgin olive oil
citrus vinegar (I used white wine vinegar)
a few squeezes of fresh orange juice
a few squeezes of fresh lemon juice
freshly ground black pepper

Cut unpeeled oranges and lemons into very thin round slices.  Lay them on bottom of serving platter.  Peel the grapefruit and section it.  Line pieces around edge of platter.

Cut fronds off fennel bulb and cut bulb into thin pieces.  Lay on top of oranges and lemons.  Peel onion and cut into thin round slices and place on top of fennel.  Add olives.

Squeeze orange and lemon juice on top, then add a few splashes each of oil and vinegar.  Top with pepper and serve.  This can be served cold or at room temp (we serve at room temp).