Food & Wine

What's This?
Serving size 4
Total Time

For his light, simple salad, chef Matthew Accarrino of San Francisco’s SPQR mixes grapefruit and orange segments with shaved fennel and a sweet-tart honey-lemon dressing.


2 red grapefruits2 navel oranges2 Tbsp extra-virgin olive oil 1 Tbsp honey1 Tbsp fresh lemon juice salt2 fennel bulbs—halved, cored and thinly sliced on a mandolin, 2 tablespoons of chopped fronds reserved 2 Tbsp small mint leaves½ tsp ground coriander


  1. Using a sharp knife, cut the skin and white pith from the grapefruits and oranges. Working over a bowl, cut between the membranes to release the sections into the bowl. Squeeze the membranes to extract the juice.
  2. In a small bowl, stir the olive oil with the honey and lemon juice. Add 3 tablespoons of the citrus juice and season with salt. Reserve the remaining citrus juice for another use.
  3. In a shallow serving bowl, toss the fennel and citrus sections with the dressing. Garnish with the chopped fennel fronds, mint leaves and ground coriander and serve right away.

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Recipe Credit: Matthew Accarrino
Image Credit: Con Poulos

Tags: Salad, Lunch, Healthy, Vegetarian, Fruit

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