Chef Britt Rescigno’s Fennel Winter Citrus Salad

Crisp fennel meets vibrant winter citrus in Chef Britt Rescigno’s Fennel Winter Citrus Salad. Thinly shaved fennel and delicate fronds are paired with juicy orange and grapefruit slices, then dressed simply with olive oil, a hint of red wine vinegar, and a touch of garlic. Refreshing, bright, and perfectly balanced, this salad is a celebration of seasonal flavors and effortless elegance.

Total Time: 1 hr, 15 minutes

Servings: 4–6

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Ingredients

• 2 bulbs of fennel, shaved very thin on mandoline, fronds picked and reserved

• 1 orange, peeled with a knife to only expose the meat and cut into half moons, about 1/4 inch thick

• 1 grapefruit, peeled with a knife to only expose the meat and cut into 1/4 moons, about 1/4 inch thick

• Fennel fronds, chopped

• 2 garlic cloves, grated on a microplane

• 1/2 cup olive oil

• Splash red wine vinegar

• Salt to taste

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Instructions

1. Add all your prepped ingredients to a bowl, and season with salt to taste.

2. Cover with plastic wrap and allow to sit for at least 1 hour, toss before serving.