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Fennel and Citrus Salad
With Meyer Lemon Vinaigrette

Makes 4 to 6 servings

• 2 fennel bulbs
• 1 1/2 Meyer lemons, zested and juiced
• 1/2 cup premium extra virgin olive oil, plus more to taste
• Salt, to taste
• 3 tangerines, skin and pith sliced off, and sliced into 1/4-inch thick wheels
• 2 blood oranges, segmented
• 2 ruby grapefruit, segmented
• 1/2 cup chopped mixed herbs (equal parts parsley, tarragon, chervil and chive)
• 1/2 cup firm green olives, pitted and halved.
• 1/2 cup toasted hazelnuts
• 4 ounces shaved parmesan cheese (see note)

Trim the fennel of stems and greenery. With a mandolin, shave the fennel bulbs paper-thin into a bowl. Alternatively, cut the bulbs lengthwise and then lay the halves cut-side down on a cutting board. Slice crosswise, as thinly as possible.

Add the juice of the Meyer lemon and zest and 1/2 cup extra-virgin olive oil, and stir to combine. Season to taste with salt, and set aside to marinate briefly. In another bowl, combine the citrus fruits and herbs.

On a platter, lay out the marinated fennel, and top with the citrus fruit, olives and hazelnuts. Drizzle with more olive oil and garnish with shavings of parmesan.

Note: Use a vegetable peeler or a cheese plane to shave off thin slices from a piece of parmesan.

Per serving: 410 calories, 11 g protein, 26 g carbohydrate, 31 g fat (6 g saturated), 13 mg cholesterol, 392 mg sodium, 6 g fiber.

(From chef Mark Sullivan.)

Other Meyer Lemon Recipe Ideas

Whole-Fruit Meyer Lemon Marmalade
Meyer Lemon Pound Cake
Fennel and Citrus Salad With Meyer Lemon Vinaigrette

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