Chef Devon Sanner’s
Local Vegetable Recipes
Fennel and Citrus Salad
Tangelo- Justice Brother’s Orchard- Surprise, AZ
March 8nd, 2021
Ingredients for Salad:
3 oz. (about 2 cups) Lettuce, rinsed and torn
2 oz. (about 1 cup) Fennel, finely shaved
1 ½ Tbs. Mint leaves
1 ½ Tbs. Italian parsley leaves
1 Tangelo cut into supremes (skinless, membrane-less sections)
1 Tbs. Extra virgin olive oil
Kosher salt to taste
Fresh ground black pepper to taste
Procedure:
Using a sharp knife, cut off the top and bottom of the tangelo just to yield a flat surface. Then, use your knife to slice just under the surface of the skin and white membrane (pith) of the tangelo, following the contour of the fruit. Your goal is to remove just the skin and the pith, but leave as much of the juicy flesh as possible. Keep slicing just under the skin, following the contour of the fruit, until you have removed the skin and pith from all sides. Next, slice between the membranes of the fruit in order to remove individual segments (it will look similar to the canned mandarin oranges one can buy at the supermarket). You can see a video demonstration of this technique HERE
If you find this technique too challenging, you may simply peel the tangelo and pull apart the segments to use in your salad.
Combine all of your ingredients in a mixing bowl and gently toss