Searching for summer on a plate?
Look no further.
This Blackberry Citrus Fennel Salad is hearty and bright with surprising and complex bites that will leave you searching for the source so you can have more (we’re talking about the fennel here…)
As someone who doesn’t like licorice AT ALL, I can’t stress enough that the flavors of the fennel in this recipe are mild and, dare I say, delightful – so please don’t let that ingredient deter you.
The key is slicing it ultra thin.
Like, so thin that it’s transparent and floppy.
And if your knife skills don’t support those kinds of cuts, just grab your veggie peeler and shave it.
Ingredients
- Mixed greens
- Fennel, sliced thin
- Shallot, sliced thin
- Avocado, sliced thin(ish)
- Oranges, skinned and sliced thin(ish)
- Grapefruit, skinned and sliced thin(ish)
- Blackberries
- Mint, sliced thin
- Sharp white cheddar, shaved
- 1 tbsp honey
- 3 tbsp extra virgin olive oil
- 3 tbsp rice vinegar
- Salt
- Pepper
Instructions
Step 1
Toss your greens with fennel and shallot, and lay on a plate.
Strategically place slices of avocado and citrus around the plate, making it all pretty-like.
Add some blackberries.
Generously sprinkle the whole thing with fresh ground salt and pepper. (Yes, that includes the citrus and the greens. Maybe hit the avocado a bit extra…)
Step 2
In a bowl, mix vinegar, oil, honey and a pinch of salt and pepper until incorporated into one beautiful dressing.
Taste for flavor and adjust accordingly.
Drizzle the dressing all over your salad.
Step 3
Top salad with a bit of cheese shake and fresh mint.
Step 4
Enjoy on the porch alongside something (or someone) bubbly.
Or dry.
Whatever works best for you.