How many of you do the Feast of the Seven Fishes for Christmas Eve? Or, maybe you don’t, but would like to start?
I plan on sharing some of our recipes with you…I was going to do one big Christmas Eve roundup post but now I’m not really feeling it. So, I hope you can be patient, which should be fine…after all, you have just about a year to prepare if you want to make it yourself 🙂
Today’s recipe actually doesn’t include fish. It’s one of the best side dishes that we serve every year – a nice, light, fresh salad that compliments the fish and pasta very nicely. It’s so easy to make, and really delicious. It would go well with just about any main dish, really.
We don’t normally add grapefruit to it, but thought we’d try something different this year. It was great! This is another one of “those” recipes that doesn’t include exact measurements…just taste as you go. You can do it, I promise 🙂
Citrus Fennel Salad
2 blood oranges
1 large pink grapefruit
2 meyer lemons
1 fennel bulb
black olives of your choice, left whole (I took the picture before adding the olives!)
1/2 large red onion
extra virgin olive oil
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).
Linked to: Back to Basics