|Fennel Bulb sliced into moon slices||1|
|pink grapefruit||1 segmented|
|orange segments - I used blood and naval oranges.||3-4|
|olive oil||1 to 2 tablespoons|
Fennel and Citrus Salad features the best of citrus season. It’s colorful, easy, and healthy.
- Slice your fennel bulb into half moons and separate the pieces. I also used a bit of the green for a pop of color and reserved some of the fronds as a pretty garnish.
- Segment your oranges and grapefruits. Do this over a bowl to reserve the juices. You do not have to use blood oranges, but I love the color!
- Toss everything together. Drizzle with olive oil. Poor the juices from the oranges over everything. Add salt and pepper to taste.
The Teacher's Table
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