Rosy Citrus Fennel Salad
This beautiful salad shows off every shade of pink and red citrus that’s at the peak of its season around Valentine’s Day (though feel free to substitute other citrus varieties—they all pair deliciously with the fennel and pistachios).
1 medium fennel bulb
1 pink or ruby red grapefruit
2 medium Cara Cara oranges
3 small blood oranges
2 tbsp. extra-virgin olive oil
2 tbsp. shelled pistachios, coarsely chopped
Sea salt and freshly ground pepper
1. Trim the stalks and bottom off the fennel bulb (reserving the fronds), and cut in half lengthwise. Using a mandoline or sharp knife, thinly slice each half crosswise into thin half-moons.
2. Cut the top and bottom off the grapefruit. Stand the grapefruit on one flat end, then cut the peel and pith away from the fruit in vertical strips, exposing the flesh. Trim off any bits of white pith remaining. Working over a bowl to catch the juice, cut along the membranes to release each segment of fruit. Squeeze any remaining juice from the membranes into the bowl before discarding.
3. Cut the peel and pith away from the Cara Cara and blood oranges in the same way, but instead of cutting them into segments, slice them crosswise into 1/4-inch-thick rounds.
4. Arrange the fennel, grapefruit segments, and orange slices on a large serving platter. Pour off all but 2 Tbs. of the reserved grapefruit juice from the bowl. Gradually whisk in the olive oil. Drizzle over the salad. Garnish with pistachios and reserved fennel fronds, season with salt and pepper, and serve.