Citrus, Honeydew, Fennel & Olive Salad

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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 quite this hot and humid. Thankfully, the evenings have been rewarding us with a delightful coastal breeze that blows in off the ocean, offering a little respite from the scorching days. To combat the infernal temperatures, we've been opting for lighter, preferably chilled food and drink and 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 beginning, I highly recommend putting 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 crisp, dry white or fruity, dry rosé is perfect for pairing with this Citrus, Honeydew, Fennel & Olive Salad. My recommendations include:

  • Minerally Sancerre or Pouilly-Fumé from France's Loire Valley

  • Dry, fruity Provencal rosé

  • Crisp Italian whites like Vermentino, Vernaccia or Verdicchio.

  • Fruity, citrusy California Sauvignon Blanc

Wines with crisp, citrusy notes 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. What are your favorite foods to enjoy during the sweltering Summer months? Please let me know in the Comments section below!

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“CITRUS, HONEYDEW, FENNEL + OLIVE SALAD”

Author: Stephanie Miskew | The Glamorous Gourmet

Serves: 4

Serve with a bright, crisp unoaked white wine such as Sauvignon Blanc 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

  • 1 1/2 lb. Honeydew melon, rind and seeds removed and very thinly sliced, preferably on a mandoline

  • 1/2 fennel bulb, thinly sliced, preferably on a mandoline

  • 1 Ruby red grapefruit, segmented

  • 1 Navel orange, segmented

  • 2-3 Tablespoons chopped fennel fronds

  • 1/2 cup brined green olives (preferably Castelvetrano), pitted & very coarsely chopped

  • 1/3 cup pistachios, shelled & coarsely chopped

  • 1/2 cup freshly grated Parmigiano-Reggiano cheese

  • Kosher salt & freshly ground black pepper

Instructions

  1. ) 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.

  2. ) Add sliced honeydew melon, fennel & olives to a large bowl, drizzle with a little of the vinaigrette and toss gently to coat.

  3. ) 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.

  4. ) Serve salad with any extra cheese and/or vinaigrette on the side.