Pomelo & Fennel Salad by Michael Ho
Prep Time
Cooking Mode
½ pomelo supremé
2 blood oranges supremées
1 fennel bulb, thinly sliced
4 radishes, thinly sliced
30 mL (2 tbsp.) tbsp. huile d'olive extra vierge de qualité supérieure
15 mL (1 tbsp.) tbsp. vinaigre de vin blanc ou vinaigre de cidre de pomme
10 mL (2 tsp.) tsp. sirop d'érable
10 mL (2 tsp.) tsp. feuilles de fenouil fraîches, hachées
To taste sea salt and freshly ground black pepper
1 arugula or baby spinach leaves
½ pomelo supremé
2 blood oranges supremées
1 fennel bulb, thinly sliced
4 radishes, thinly sliced
30 mL (2 tbsp.) tbsp. huile d'olive extra vierge de qualité supérieure
15 mL (1 tbsp.) tbsp. vinaigre de vin blanc ou vinaigre de cidre de pomme
10 mL (2 tsp.) tsp. sirop d'érable
10 mL (2 tsp.) tsp. feuilles de fenouil fraîches, hachées
To taste sea salt and freshly ground black pepper
1 arugula or baby spinach leaves
Directions
1In a large bowl, mix the pomelo and orange supremes with the fennel and radish slices.
2In a small bowl, prepare the vinaigrette by mixing the olive oil, white wine vinegar, maple syrup and chopped fennel leaves. Season with sea salt and black pepper, to taste.
3Pour dressing over salad and gently toss to coat all ingredients.
4Taste and adjust seasoning if necessary.
5Add a handful of arugula leaves or baby spinach for a fresher, greener salad, if desired.
6Serve immediately and enjoy this refreshing, tasty salad!
Tips
1
NOTE: pomelo is less juicy than grapefruit or oranges. The first bite can be surprising, but you'll quickly be won over by its crisp texture and mild flavour. An interesting fruit to discover! TIP: To cut citrus segments (without the membrane) cut the two ends so the flesh is visible. Stand fruit on one end and, using a knife, slice off peel down to the flesh. Remove all the white pith. Slide the knife blade between the orange flesh and membrane to detach each segment.
Disclaimer
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Personal Note
Personal Note