Citrus, Fennel and Bowery Butterhead Salad
2 small Ruby Red grapefruits
2 navel oranges, or Cara Cara oranges, plus 1 tablespoon freshly squeezed orange juice (divided use)
2 tablespoons lemon juice (divided) use
1/2 teaspoon honey
Coarse salt and freshly ground pepper, to taste
2 tablespoons mild, fruity extra virgin olive oil
1 medium to large fennel bulb, halved and very thinly sliced, plus 1 tablespoon of fennel fronds, chopped (divided use)
1 4.5 oz container Bowery Butterhead
4 tablespoons pomegranate seeds
1 tablespoon chopped mint (optional)
Using a very sharp chef’s knife, cut the peel and pith from the grapefruits and oranges. Cut the grapefruit and oranges into ½-inch-thick rounds (may be prepared ahead, and refrigerated, covered, overnight).
In a glass measuring cup, mix orange juice, 1 tablespoon of the lemon juice, honey, a pinch of salt, and pepper. Whisk to combine. Add olive oil and whisk again, to combine. Set aside (may be prepared ahead and refrigerated overnight).
In a small bowl, toss fennel slices with remaining tablespoon of lemon juice. Season with coarse salt and set aside. Whisk dressing again and toss butterhead lettuce in a bowl with just enough of the dressing to coat the lettuce. Divide the lettuce among four plates. Arrange the sliced citrus, and fennel slices over lettuce. Sprinkle with pomegranate seeds. Drizzle with remaining dressing, and garnish with a sprinkling of chopped fennel fronds, and mint, if using.
Recipes developed by Tina Danze for Bowery Farming.