Fennel and Citrus Salad

Name: Fennel and Citrus Salad
Yield: 6 to 8 servings
Ingredients: 1 fennel bulb, trimmed; 4 grapefruit; 5 oranges; 1 teaspoon sugar; 3 tablespoons sherry vinegar; 1/2 cup extra-virgin olive oil; Freshly ground pepper to taste; 2 handfuls of baby arugula; Sea salt to taste; Finely grated zest of 1 lemon; 2 tablespoons finely chopped fresh dill; 1 tablespoon chopped fresh parsley; 1 1/2 tablespoons chopped fresh mint

December 9, 2011

Chef Daniel Rose (see page 68) served the following salad with brandade potato latkes (see page 308) at his Spring Restaurant during Hanukkah. The secret to this colorful winter salad is to keep the fennel very cold. This recipe, and all Daniel Rose’s recipes, may change according to the market and ses humeurs (the chef’s moods).

Recipe notes

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