Citrus and Fennel Salad with Parmesan Crisps is one of my favorite salads! I love fennel and the freshness of this salad.
So, how about you? Yes, to fennel, or no? Some people just don’t like it, but I happen to love the flavor! The citrus and fennel in this salad scream Mediteranean or Italian dish to me, and it will pair wonderfully with those cuisines. Maybe serve it to balance a red sauce pasta dish, like our Sun Dried Tomato, Chicken, Sausage, and Artichoke Pasta. Even a seafood dish, with Mediteranean flair would pair well. You might try it with Steamed Clams in White Wine or Paella Mixta made Gluten Free.
The citrus vinaigrette is light and brings the flavors of the salad together. And if you don’t have time to make the Parmesan Crisps, you can just purchase some store bought (gluten free) ones, or also omit.
I absolutely love the pink grapefruit and Satsuma Mandarins in the salad also. Satsumas are a beautiful fruit with delicious sweet flavor! Plus they are so easy to peel! Typically in our Italian grandparents home, they would serve fruit or salad after the main course. It aids in better digestion and also can cleanse the palate from the garlic in Italian and Mediteranean dishes.
We like to serve cordial sized glasses of Limoncello after dinner for that purpose too!
This salad is also hearty enough to serve as a main dish salad for lunch or for dinner.
Citrus and Fennel Salad with Parmesan Crisps (Gluten Free)
- ½-¾ bulb fennel, core removed, and thinly sliced
- 2 navel oranges
- 1 satsuma
- 1 pink grapefruit
- 1 avocado, sliced or cut into 1 inch pieces
- 1 yellow bell pepper, thinly sliced
- 5 oz spring mix or romaine
- 2 green onions, green parts sliced
- ¼ cup pecans or pine nuts to top
- 1 recipe of Parmesan Crisps
- ¼ cup olive oil or avocado oil
- 1 tbsp white balsamic vinegar
- ½ teaspoon orange zest or lemon zest
- 2 tbsp lemon juice
- 1 teaspoon dijon mustard, gf
- 1 tbsp honey
- salt and pepper, to taste
- 1 cup parmesan cheese, finely grated
- Using a sharp knife, peel the skin and white pith from the oranges, satsuma, and grapefruit. Slice into 1/4" thick rounds.
- Layer the salad with the spring mix or romaine, yellow bell pepper slices, and fennel. Toss with half of the Citrus Vinaigrette.
- Add with the citrus slices, avocado, green onion, and nuts. Serve the remaining dressing alongside or drizzle on top. Top with Parmesan Crisps, broken or whole, or fan the crisps along the edge of the dish. Serve the remaining dressing alongside or drizzle on top.
- Whisk the ingredients together in a bowl or measuring cup until thoroughly combined and creamy.
- Preheat the oven to 400° F.
- On a stainless baking sheet or non-stick baking sheet, or a baking sheet lined with parchment, pile grated parmesan into 1½-2" rounds, ⅛" thick, spaced 2 inches apart.
- Bake for 3 minutes. Let sit for 30 seconds. Then turn over a spatula. Bake 3-7 more minutes or until just starting to turn golden brown. **
- Cool and serve with salad or eat alongside charcuterie or antipasto. Makes12.
- **if using a stone pan, bake for 7 minutes. Let sit 30 seconds. Then turn over with a spatula. and bake for 3-4 minutes more, until light golden brown.