With just a hint of brandy, this citrus salad from Alisha Randell is all grown up.
By Alisha Randell
The pairing of snappy fennel and creamy avocado add a wonderful array of textures as well as flavors.
A note about the flavors:
The fennel has a quaint licorice sent and flavor similar to what you would akin to anise.
The Kumquats are quite small and have a sharp tangy citrus flavor, quite tart in fact.
The Clementines are tangy like a Tangerine but a bit sweeter, depending on season of course.
The Blood Orange has a deeper flavor and somewhat reminiscent of a berry.
They are all a lovely combination but whatever you have available works…
- 2 blood oranges, sliced
- 1 clementine, sliced
- 4 kumquats, halved
- ½ ripe avocado, sliced
- Small bowl of brandy for dipping
- Spray bottle of grapeseed oil
- A pinch of cardamom, white pepper and sea salt
- Slice both the blood oranges and clementines removing rind.
- Slice fennel to about ⅛th inch cross wise of the bulb. Halve kumquats lengthwise.
- Dip each piece of citrus into a small bowl containing brandy.
- Layer on individual plates with fennel being the first layer.
- Then the larger citrus coming next, should be the blood oranges, etc.
- Top with you kumquat slices then avocado slices.
- Spray the salad with grapeseed or other light oil.
Alisha Randell is a former Executive Chef turned Private Chef and Culinary Instructor. She is the Co-Creator/Author of The Ardent Epicure blog “An Ode to the Pleasures of Food”. Growing up with a dad as a culinary guide, whom was as well an executive chef, food and seeing food as an art form has been a lifelong passion and exploration.