Citrus Salad With Fennel and Olives

Most citrus salads--because they are already acidic--just call for dressing with olive oil and sea salt. I often mellow the shallots or red onion by steeping in red wine vinegar for a bit (15-30 minutes) before adding them to the salad which gives a slight bite of vinegar if that's what you're looking for.

You only reference olive oil...is that the only dressing element or should there be just a hint of vinegar? In a simpler version of the salad, the recipe calls for oil, vinegar, honey, lime and terragon. If you can answer by email it is bouchard.brucebb@gmail.com.

Orange salad is a standard in our household. Try macerating garlic in the olive oil you drizzle to enhance the flavor. Yum.

Just a warning before you substitute or add grapefruit to the salad if you’re offering it to guests: A surprising number of drugs have potentially severe interactions with grapefruit. I learned this when, at a recent brunch gathering at my home, three of the seven guests could not eat the grapefruit course.

I've made this many times now since I first came across the recipe a couple of years ago - it is already a family favorite and a hit, especially in the winter when citrus is at its best. I've never felt the need for the slightest modification on this recipe, which is a rarity for me. The tang, acidity, and sweetness of the citrus is surprisingly nice with the liquorice flavour of the fennel and the saltiness of the olives as well as the richness of the oil.

I suspect that Mr. Tanis likes both variations, and would suggest you choose according to your taste and and what you have readily available.

We added a spread of arugula, left out olives and the oregano. Both beautiful and delicious!

I brought this salad to Sunday dinner to accompany my Dad’s imitable meatballs and pasta. The octogenarians as well as the younger family were immediate fans. If you can I’d suggest a mandoline for slicing the fennel as well as soaking the shallots in cold water after slicing for about ten minutes.

This was soooo good, if I had this every day I’d still want more! Used January cara Cara, blood orange, local mandarin, added small amounts of fennel, mint, chopped arugula, red onion, olives, salt and red pepper. Off to make another batch for today! This time with avocado. Thank you David!

Just had a salad somewhat like this at Pizzalino in San Anselmo, CA. Three kinds of citrus, blood oranges, oranges and grapefruit, sliced over a bed of sliced foir di latte, topped with a few arugula leaves and drizzled with olive oil. Simple and so good. The citrus juice and the olive oil, was a great dressing, fresh and tasty.