Refreshingly Crunchy Citrus Salad

INGREDIENTS

For the Salad:

3 navel oranges

1 medium grapefruit

Seeds from ½ medium pomegranate

1 medium fennel bulb (or 2 celery stalks, or 1 medium turnip)

4 cups salad greens

1 pear (or 1 apple)

Fresh mint leaves for garnish (optional, if available)

For the Dressing:

4 tablespoons extra-virgin olive oil

3 tablespoons freshly pressed orange juice

Red chili flakes to taste

Dried oregano to taste

Freshly ground black pepper to taste

Rock salt to taste

PREPARATION

1. Prepare the Citrus:

On a cutting board, slice off both ends of each citrus fruit. Using a sharp knife, cut away the peel and white pith, following the curve of the fruit.

Slice the grapefruit into thin half-moons, about 7-8 mm thick. Slice the oranges into thin rounds.

2. Prepare the Vegetables and Fruit:

Thinly slice the fennel bulb, or substitute with celery or turnip.

Core and thinly slice the pear or apple. To prevent browning, dip the slices in a mixture of lemon juice and water immediately after slicing.

3. Make the Dressing:

In a small bowl, whisk together the olive oil, orange juice, red chili flakes, oregano, black pepper, and rock salt.

4. Assemble the Salad:

On a large serving platter, begin with a layer of salad greens. Arrange the fennel (or celery/turnip) slices over the greens.

Top with the citrus slices and pear/apple slices. Sprinkle the pomegranate seeds over the top.

5. Dress the Salad:

Drizzle the dressing evenly over the salad.

6. Finish and Serve:

Adjust pepper, chili flakes, oregano, and salt to taste by sprinkling them over the dressed salad, if desired.

Garnish with fresh mint leaves, if desired. Serve immediately while the salad is fresh and crisp.