Tuesday Tastings :: Citrus Salad

I’m having a grapefruit moment. Maybe it’s a backlash to the indulgences of the holidays, or perhaps it’s a result of the market bins overflowing with seasonal citrus, but I can’t seem to get enough. (Don’t believe me? Exhibit A: yesterday’s inspiration board.) As I flipped through my new issue of Food & Wine, I immediately stopped on this zesty grapefruit & citrus salad, and am planning to pair it this evening with a roasted pork tenderloin. Not only is it gorgeous; the anise-flavored fennel adds a peppery kick that is sure to brighten up these winter days. Follow the jump for the super-quick recipe…

Fennel & Grapefruit Salad

• 1 large red grapefruit
• 1/3 cup fresh orange juice
• 2 tablespoons red wine vinegar
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon honey
• Salt and freshly ground pepper
• 2 large fennel bulbs, cored and very thinly sliced on a mandoline
• 1 small red onion, thinly sliced

Using a small, sharp knife, peel the red grapefruit, removing all of the bitter white pith. Working over a large bowl, cut in between the membranes, releasing the grapefruit sections into the bowl.
In a small bowl, combine the orange juice, red wine vinegar, olive oil and honey; season the dressing with salt and pepper. Add the sliced fennel and red onion to the grapefruit sections in the large bowl.