citrus fennel salad

i’ve been sick since sunday, and, ironically, it seems to be food poisoning. ironically, because there isn’t much i love more than food, good food! honestly, it is hard not to pity myself in my current status. i can’t really move a lot and i had to see the doctor’s for infusions yesterday and today. but it’s slowly getting better. slowly! but whatefs, it just goes to show that a home-cooked meal can’t be beaten and is always the saver option…  right? no need to be angry with the good things. and though i’m not really hungry at the moment i still want to share this crunchy citrus fennel celery stalk salad i made some time ago.

citrus’ vibrant colors are the best way to transition your food from winter to spring. just add a little orange or lemon – and voilà, sunshine in your house.

for me, lemon is the best ingredient in a salad dressing. and unsurprisingly, it’s a good match with the acerbic taste of raw fennel bulbs and celery stalks.

2 fennel bulbs, washed and cut into thin, longish slices *
3 long celery stalks, washed and cut into slices *

1 lemon, juice
1 drop harissa or sriracha hot sauce
1 drop mild acacia honey
fleur de sel
freshly ground black pepper
argan oil

1 orange, peeled and cut into slices
1 grapefruit, peeled and cut into slices

* keep the green top leaves separate, to sprinkle on top

combine the greens with the dressing ingredients. mix the lemon juice with the other dressing ingredients: salt, pepper, honey, harissa, argan oil, and add over the fennel quickly (as it will prevent it from turning brown). arrange the lemon slices on top. sprinkle the top leaves over the salad.

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