This is a wonderfully light salad that makes the most of what’s in season this time of year. Shaved fennel and celery provide a little crunch, and a mix of citrus add vibrant colours, acidity and sweetness. A super simple ginger vinaigrette is all that’s needed to tie it all together.
Keep all the ingredients separate until serving time so that their flavours remain distinct. If you can, make the dressing up ahead of time – ginger takes a little time to reach its peak flavour.
- 1 medium fennel bulb, leafy tops trimmed away
- 1 blood orange
- 1 ruby grapefruit
- 3 Clementines
- 2 ribs celery, peeled
- 2 tablespoons extra virgin olive oil
- 2 teaspoons finely grated ginger
- 4 teaspoons rice wine vinegar
- 1 teaspoon soy sauce (substitute coconut aminos or g/f tamari to make this gluten-free)
- Combine the grated ginger, rice wine vinegar and soy sauce in a bowl. Whisk in the olive oil. Season with a little salt.
- The dressing will taste best if it can be made a couple of hours ahead to allow the ginger’s flavour to develop.
- Using a mandoline or thin-bladed knife, shave the fennel into very thin slices.
- Cut the celery on a long bias a little thicker than the fennel
- Peel the rind from the Clementines then slice them into wheels
- Cut away the rind and pith from the blood orange and grapefruit. Carefully cut between the membranes to separate the individual segments (also known as supremes).
- Combine the fennel and celery in a mixing bowl. Toss with a bit more than half the dressing. Mix well and season with a little salt.
- Divide the salad between two plates, and then arrange the fruit on the salad. Drizzle the remaining dressing over the salad.