Citrus Salad with Pickled Ginger and Fennel
Active Time: 15 minutes | Total Time: 1 hour 10 minutes | Serves 2 | Vegan | Gluten Free
- ½ cup unseasoned rice vinegar
- 5 teaspoons sugar
- 1¾ teaspoons kosher salt
- 2-inch piece fresh ginger
- 1 small bulb fennel
- 1 grapefruit
- 2 oranges, such as navel, blood, or mandarin
- ½ of an avocado
- 3 fresh chives, snipped
- Extra virgin olive oil, for drizzling
In a small bowl, combine the vinegar, sugar, and salt. Stir until dissolved.
Peel the ginger. Using a vegetable peeler, mandoline, or sharp knife, slice the ginger lengthwise into very thin slices. Add to the vinegar mixture.
Cut the fennel in half lengthwise. Then thinly slice each half crosswise. Stir into the vinegar-ginger mixture. Both the ginger and fennel should be completely submerged. Let stand (ideally) for 1 hour.
For the citrus, first trim the ends. Then cut away the skin and white pith. Slice the citrus into thin rounds.
Cut the avocado in half and remove the pit. Scoop the flesh out of one half and cut it in half in half again. (Save the other half for another time.)
Divide the citrus and avocado among plates. Top with the pickled ginger and fennel. Use scissors to snip the chive over the tops then drizzle with a little oil.
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