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Harvest Wizard
A practical guide to food in the garden and market
Fennel and Citrus Salad with Olives and Parmesan
Filed under: Delicious Bite, Tagged as: delicious bites, fennel
Serves 4-6
2 fennel bulbs
1½ Meyer lemons, zested and juiced
½ cup premium extra virgin olive oil plus more to taste
Salt to taste
3 tangerines, skin and pith sliced off, and sliced into ¼ inch thick wheels
2 blood oranges, segmented
2 ruby grapefruit segmented
½ cup chopped mixed herb (equal parts parsley, tarragon, chervil, and chive)
½ cup firm green olives, pitted and halved
½ cup toasted hazelnuts
4 ounces shaved Parmesan cheese
Trim the fennel of stems and greenery.
Using a mandoline, shave the fennel bulbs paper thin into a bowl. (Or cut the bulbs lengthwise and lay the halves cut-side down on a cutting board: slice crosswise as thinly as possible.)
Add the juice of the Meyer lemon, zest, and ½ cup extra virgin olive oil and sear to combine.
Season to taste with salt.
Set aside to marinate.
In a second bowl, combine the citrus fruits and herbs.
On a platter, lay out the marinated fennel, and top with the citrus fruit, olives and hazelnuts.
Drizzle with more olive oil and garnish with shavings of Parmesan cheese.
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