Salads

Citrus, Fennel and Bowery Baby Butter Lettuce Salad

Prep: 20 minutes Serves 4
VE

While great year-round, this recipe really stands out in winter when citrus is at its peak and the bright colors help offset grey days. Fennel and butterhead are natural pairings for citrus– their herbal notes and crunch textures will help balance out the fruit’s natural acidity.

Ingredients
  • 2 small Ruby Red grapefruits
  • 2 navel oranges, or Cara Cara oranges, plus 1 tablespoon freshly squeezed orange juice (divided use)
  • 2 tablespoons lemon juice (divided) use
  • 1/2 teaspoon honey
  • Coarse salt and freshly ground pepper, to taste
  • 2 tablespoons mild, fruity extra virgin olive oil
  • 1 medium to large fennel bulb, halved and very thinly sliced, plus 1 tablespoon of fennel fronds, chopped (divided use)
  • Bowery Baby Butter Lettuce, 4.5 oz
  • 4 tablespoons pomegranate seeds
  • 1 tablespoon chopped mint (optional)
Recipe Preparation
  1. Using a very sharp chef’s knife, cut the peel and pith from the grapefruits and oranges. Cut the grapefruit and oranges into ½-inch-thick rounds (may be prepared ahead, and refrigerated, covered, overnight).
  2. Using a very sharp chef’s knife, cut the peel and pith from the grapefruits and oranges. Cut the grapefruit and oranges into ½-inch-thick rounds (may be prepared ahead, and refrigerated, covered, overnight).
  3. In a small bowl, toss fennel slices with the remaining tablespoon of lemon juice. Season with coarse salt and set aside.
  4. Whisk dressing again and toss butterhead lettuce in a bowl with just enough of the dressing to coat the lettuce.
  5. Divide the lettuce among four plates. Arrange the sliced citrus, and fennel slices over lettuce. Sprinkle with pomegranate seeds. Drizzle with remaining dressing, and garnish with a sprinkling of chopped fennel fronds, and mint, if using.