This colorful salad is perfect for brightening up a gloomy winter day. In Los Angeles, we have access to amazing fennel and citrus at this time of year, and this salad was created to highlight the seasonal flavors and texture. At Picnic LA, we use exceptional J.J.’s Lone Daughter Ranch Valencia oranges and Underwood Family Farms sweet fennel. Savoy cabbage adds a satisfying crunch, while citrus juice bursts through with tons of flavor.
— Executive Chef Alex Resnick
- 3 fennel bulbs, with their fronds
- 1 head savoy cabbage
- 1 pink or white grapefruit
- 2 (+1 for juice) Valencia or navel oranges
- 1 Tablespoon celery seed
- 1/2 Cup fresh-squeezed orange juice
- 1/4 Cup fresh-squeezed lemon juice
- 1/4 Cup extra virgin olive oil
- 1 bunch fresh dill
- Kosher salt, to taste
Core the fennel bulbs and pick the fennel fronds from the stalks. Thinly shave on a mandoline or with a sharp knife.
Core the savoy cabbage and it shave as thin as the fennel.
Peel two of the oranges and slice them into thin rounds or half-moons.
Mix all of the ingredients together in a bowl, and let sit for 10 minutes.
Transfer into a serving vessel and top with extra fennel fronds, orange segments, and dill.