FENNEL AND CITRUS SALAD

Fennel and Citrus Salad image

Provided by Guy Fieri

Time 30m

Yield 4 servings

Number Of Ingredients 14

2 fennel bulbs
2 tablespoons Champagne vinegar
1 teaspoon Dijon mustard
Salt and pepper
Salt and pepper
3 tablespoons extra-virgin olive oil
1/2 cup chopped dates
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint
1 medium red chile, such as Fresno or cayenne, thinly sliced
2 oranges, peels and pith cut off and segments cut free
1 grapefruit, peel and pith cut off and segments cut free
2 tablespoons chopped pistachios

Steps:

Using a sharp knife or mandoline, slice the fennel as thinly as possible, then soak in ice water to crisp up, about 5 minutes. Strain and dry well.
In a large mixing bowl, whisk together the vinegar, mustard and some salt and pepper, then whisk in the olive oil to create a vinaigrette.
Add the dates, basil, cilantro, mint and chile to the vinaigrette. Then add the orange and grapefruit segments and the fennel; toss well. Divide the salad among 4 serving plates and garnish with the pistachios.