Citrus Salad

Name: Citrus Salad
Yield: 4 to 6 servings
Ingredients: 2 large oranges; 2 grapefruits; 1 large or 2 small fennel bulbs, trimmed and thinly sliced; 1/2 cup olive oil; 1/4 cup packed fresh basil leaves; Salt and freshly ground black pepper; 1/3 cup chopped walnuts, toasted

December 20, 2011

Brunch is a funny meal; many of the main dishes are sweet enough to make dessert seem almost redundant. That’s why I like to serve this dish, which is bright and fresh from the citrus with a hint of licorice from the fennel. It bridges the gap between salad and dessert, ending the meal on a sweet but not heavy note.

Recipe notes

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