Fennel Orange Salad

Ingredients

Serves/makes 4

2 navel oranges, peeled and thinly sliced into rounds

1 grapefruit, peeled and sliced into round

1 small fennel, halved and thinly sliced

2 cups spring mix or salad greens of your choice

2 shallots, halved and thinly sliced

1.
Assemble the salad. Add the spring mix (or other salad greens of your choice) to a large bowl. Add the chopped fennel and shallots. Lastly, add the navel orange and grapefruit.
2.
Make the dressing. Combine 3 to 4 tablespoons of olive oil with the lemon juice, minced garlic, sumac, dried oregano, and some kosher salt and black pepper in a measuring jug and stir/whisk to combine.
3.
Serve. Pour the dressing over the salad and gently toss to combine. Transfer to as serving bowl or platter to serve.

Slice all the ingredients a day ahead. Store the citrus in one airtight container, and the shallot and fennel in another. Keep refrigerated. You can also make the dressing a day ahead and refrigerate it in a tightly covered mason jar. When you’re ready to serve the salad, all that is left to do is quickly assemble and dress it.