Orange and Grapefruit Salad with Cucumber and Fennel

by BiteSizedJessica on June 2, 2010


Orange and grapefruit salad with red onion, fennel and cucumber was an idea that came to me on a very hot day last summer. Jon and I wanted something cold, refreshing and light for lunch and Jon is in love with all citrus fruits. I had brought home a bunch of oranges and grapefruits that week, and the fennel, cucumber and onions were all things that were sort of laying around my vegetable bin, sadly neglected but still hoping to be used. While scrounging through the fridge for lunch, I pulled out these items and realized they wouldn’t be too bad combined. I cut the oranges and grapefruits into suprêmes (little triangular segments with all pith and peel removed). I sliced the red onion, fennel and cucumber as thinly as possible and mixed everything together with some olive oil, salt and pepper. That was the whole salad but those elements combined were, in this case, so much more than just the sum of their parts. For the bite, Jon and I took a small ring mold and layered the ingredients so that each was visible on every layer. This juicy, tangy and flavorful salad is delicious served with fish, as part of a breakfast spread, in individually sized portions as an hors d’oeuvre, or on its own as a summery lunch.

INGREDIENTS:
(Serves 2)

2 oranges of your choosing, suprêmed
2 pink grapefruits, suprêmed
½ hothouse cucumber, thinly sliced
½ red onion, thinly sliced
1 head fennel, core removed and thinly sliced
Olive oil
Salt and freshly ground pepper to taste
Fennel fronds, chopped

Process:

      1. Start by suprêming the citrus so that it can be served in slices. Trim off the top and bottom of each citrus fruit. Set the fruit on one end. Then, remove the pith by cutting it off in strips from top to bottom, following the curve of the fruit as closely as possible so as to waste as little as possible of the flesh. Once the peel is removed, cut into the fruit to remove the membrane from each side of the segment. You should be left with membrane/pith-free triangular slices.

 

      1. Thinly slice the onions, cucumbers and fennel using a mandoline or sharp knife.

 

      1. Combine ingredients in a bowl and drizzle with olive oil. Season with salt and pepper and serve. If you, want you can also chop some of the fennel fronds and use them as a garnish to add color and more anise flavor to the salad.

 

    1. For the bite, simply combine all ingredients as explained above and layer inside a metal ring mold, size of your choosing. Make sure each layer is even so that the salad can stand on its own once the ring is removed. Garnish with edible flowers or fennel fronds.

© 2010 Jonathan Meter and Jessica Hertle

{ 28 comments… read them below or add one }

hungry dog June 2, 2010 at 11:22 am

Beautiful–truly! You’re a great photographer. I’m in love with the salad too, how perfect for a hot day!

joudie's Mood Food June 3, 2010 at 4:08 am

Oh Wow, this looks too good! I love your blog. Really great images and ideas….. What a perfect salad!

stanley June 3, 2010 at 9:06 pm

the new lens is awesome

Pengel June 6, 2010 at 8:01 pm

Scrumtrulescient!!!

Jessica June 7, 2010 at 3:25 am

I love salads that include sweet flavors and citrus fruits are one of my favorites. Great idea for the summer!

Mary June 7, 2010 at 9:00 pm

There are salads and then there are salads. This is a salad of the highest order. It looks amazing. I hope you are having a wonderful day. Blessings…Mary

BiteSizedJessica June 8, 2010 at 5:07 pm

Thanks Mary! I’m glad you liked the Bite. And thanks for checking out our site – new post coming tomorrow so stay tuned!

BiteSizedJessica June 8, 2010 at 5:07 pm

I love sweet salads too which was why this idea inspired me. Thanks for checking out the blog / keep cooking.

Brady Bryant June 11, 2010 at 1:05 am

my girlfriend has a grape fruit plantation in their backyard and we always taste some of the harvest.:~,

heidi June 12, 2010 at 11:41 am

Dear Jessica and Jonathan,
Your blog’s beginning coincided with my end of school overwhelming obligations so, to date, I was only able to vicariously enjoy quick “bites” of your bites. Today is Saturday, the school year is winding down, and I finally had a chance to savor your bites. I began with the most recent and worked my way back to the beginning.
OMG! You are both incredible. The food, the photos of the food, the descriptions of the food, the instructions for the prep…..
Unbelievably scrumptious and breathtakingly beautiful.
And I love Ventnor. I felt like I was there.
Looking forward to the next installment.

Anna Allen July 21, 2010 at 1:51 am

we always use grapefruit on our dessert and this is a fruit that is full of antioxidants too.,~”

Mia Harris September 6, 2010 at 6:20 am

i like to make some Grapefruit tea at home, it taste really great.,’

Dumbbell Set Weights ` October 11, 2010 at 11:54 pm

we have a grapefruit plant on our home backyard and the fresh fruits taste so much better~:`

Oscilloscope : October 23, 2010 at 11:37 am

grapefruit have lots of anti-oxidant that is also good for the heart`’.

Formica Sheets December 13, 2010 at 3:01 pm

i can munch a lot of grapefruit in a couple of minutes, that is really my favorite fruit ~;;

Tena Liechti August 17, 2011 at 10:24 am

Love this!! so creative and neat.

BiteSizedJessica August 18, 2011 at 12:36 am

Thanks Tena! Thanks for checking out BiteSized.

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BiteSizedJessica December 5, 2012 at 11:33 pm

Thank you Mahalia for your kind words and for checking out BiteSized! We plan to return to work on the blog soon and hope you’ll check out our new winter posts!

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