Colorful Fennel and Citrus Salad

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I had leftover roasted beets. I had some fennel, and an orange. And I had just purchased the largest grapefruits in the world. Instead of using these for bowling, or murder weapons, I decided to make a salad.

I didn't really use a recipe, this kind of came to me, and I went with it. But maybe I should have. The husband stated the vinaigrette lacked "something", although after clearing his plate, he still didn't know what that "something" was. Very helpful.

The fennel was shaved with a mandoline. I segmented an orange, broke apart the grapefruit into chunks, and sliced my beets. I dressed the above ingredients with olive oil, lemon juice, a splash of champagne vinegar, salt and pepper. I let everything sit in the fridge for a few hours. The citrus penetrated the thin fennel wafers. The beets working their magic, quickly turned the salad pink. 

Although you can eat this all on it's own, which I did for lunch, and it was very refreshing. For dinner, I used my salad as a topping for some romaine lettuce. Then, on top of everything, I added Bulgarian feta, which provided a nice sharpness and contrast to the sweet and citrusy flavors. By the way, I don't think citrusy is really a word, but with English being my third language, I make stuff up all the time. It's an immigrant privilege. We come to this country, take your jobs, and change the vocabulary.    

I do, however, think the husband was on to something. The vinaigrette could use a little "umpf" (I'm pretty sure that is a semi-real word). I think some freshly chopped basil or tarragon would have done the trick. Isn't that so much more helpful than "something is missing..."?

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