Citrus, Honeydew, Fennel & Olive Salad
August 2, 2016 / Stephanie Miskew / 2 Comments
We’re in the home stretch of Summer and it is H-O-T here in South Florida! Even as a native Floridian, I can’t remember it ever feeling this oppressively hot and humid. Thankfully in the evenings a delightful coastal breeze blows in off the ocean, offering a little respite from the scorching days. To combat the infernal temperatures, we’ve also been reaching for lighter, preferably chilled food and drink. For that reason, I really wanted to share this delicious Citrus, Honeydew, Fennel & Olive Salad that’s become a Summer essential here at Chez Miskew.
This delightful salad offers a veritable symphony of Summer flavors and textures. Juicy wedges of ruby red grapefruit and orange complement the savory fennel while the plump, bright green Castelvetrano olives add a briny contrast that is ultimately refreshing. For those of you who also believe we eat with our eyes first, this salad is a sight to behold featuring harmonious hues of pink, orange and green. In order to make this salad you’ll need to know how to segment or supreme citrus. This is a super easy technique that you’ll be so happy you mastered (check out this video from Saveur.com)! Before starting, put your citrus fruit in the fridge to chill for about 20-30 minutes (or even overnight) which will make it much easier to work with.
For wine lovers, a white or rosé wine with bright fruit and a crisp acidity would be the perfect choice to pair with our Citrus, Honeydew, Fennel & Olive Salad. A minerally Sancerre or Pouilly-Fumé from France’s Loire Valley or a refreshingly dry Provencal rosé would be fabulous. From the US, a California Sauvignon Blanc would also be a wonderful choice. Stick with a wine with crisp, citrusy notes which will harmonize with the salad’s flavors and you’ll have a delightful pairing on your hands.
This Citrus, Honeydew, Fennel & Olive Salad is so visually appealing it would make a great choice for al fresco entertaining or a romantic dinner at home a deux. No matter when you serve it, I hope you enjoy it as much as we do and that it offers you some solace from the heat this Summer. What are your favorite foods to enjoy during the sweltering Summer months? I’d love to hear so please let me know in the Comments section below!
Summer Essential: Citrus, Honeydew, Fennel & Olive SaladAuthor: Stephanie Miskew | The Glamorous GourmetRecipe type: Summer SaladServes: 4Serve with a bright, crisp unoaked white wine such as Sauvignon Blanc or Muscadet or a dry, fruity Provencal rosé.Ingredients
- 1 teaspoon grated orange zest
- 1 Tablespoon freshly squeezed orange juice
- 2 teaspoons freshly squeezed lemon juice
- 2 Tablespoons good olive oil, plus more for drizzling
- 1½ lb. Honeydew melon, rind and seeds removed and very thinly sliced, preferably on a mandoline
- ½ fennel bulb, thinly sliced, preferably on a mandoline
- 1 Ruby red grapefruit, segmented
- 1 Navel orange, segmented
- 2-3 Tablespoons chopped fennel fronds
- ½ cup brined green olives (preferably Castelvetrano), pitted & very coarsely chopped
- ⅓ cup pistachios, shelled & coarsely chopped
- ½ cup freshly grated Parmigiano-Reggiano cheese
- Kosher salt & freshly ground black pepper
- ) In a small plastic container with a tight-fitting lid add the orange juice, lemon juice and 2 Tbsp. olive oil. Shake vigorously to combine and then season with Kosher salt and pepper to taste. Set aside.
- ) Add sliced honeydew melon, fennel & olives to a large bowl, drizzle with a little of the vinaigrette and toss gently to coat.
- ) Transfer to serving bowl and top with orange zest, citrus segments and fennel fronds. Drizzle with more vinaigrette, sprinkle with grated Parmigiano-Reggiano cheese and season to taste with Kosher salt & freshly ground black pepper.
- ) Serve salad with any extra cheese and/or vinaigrette on the side.
August 2, 2016 / Stephanie Miskew / 2 Comments
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