Alanna O’Neil’s Citrus Fennel Salad

“This salad is perfect for a breezy summer picnic. The brilliant citrus hues are the epitome of summer and a visually gorgeous addition to your picnic spread. The salad works well with any citrus fruits you have on hand. The bitterness of the fennel beautifully balances the sweetness of the fruit, for pure sunshine on a plate!” – Alanna O’Neil

Alanna O’Neil’s Citrus Fennel Salad

Serves 4-6

Ingredients:

2 valencia or navel oranges, reserve 1 tablespoon of juice for dressing
1 grapefruit or pomelo
1 blood orange
2 bulbs of fennel, stalk removed and very thinly sliced*, reserve a few fronds
1 sweet onion, thinly sliced
1 bunch of fresh dill, roughly chopped
1 bunch of fresh mint, slightly torn

Dressing:

3 tablespoons of olive oil
2 tablespoons of Champagne vinegar
1 tablespoon of orange juice
1 tablespoon of honey
Salt + pepper

Method:

1. Using a sharp paring knife, peel the 2 oranges and grapefruit, removing the white pith and skin. Cut the fruit into ¼-inch (65mm) thick rounds and set aside.

2. In your transportation container, mix together the dressing.

3. Alternate adding the fennel and onion with the citrus rounds, layering them together. Sprinkle on the fennel fronds, dill and mint as you go along, reserving a few fresh sprigs and citrus rounds as garnish for your picnic presentation. Mixing the dressing beforehand allows the fennel to soften up and marinate. Don’t worry, it won’t be soggy!

4. Once you reach your picnic location, serve the salad on a shallow platter or plate. Garnish with the reserved citrus rounds and herbs. Season with fresh cracked pepper, salt to taste, and serve immediately.

*Mandolin optional 

About Art Of A Picnic:

Alanna O’Neil is a designer, photographer, content creator and home cook based in Maui, Hawaii. Originally from the green mountains of Vermont, she found a slow and peaceful bit of paradise in Maui to call home. Gather Journal is her e-book with thoughtful picnic stories.