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…
PrintA Brandy Dipped Citrus Salad
- Total Time: 20 minutes
- Yield: 2 1x
Ingredients
Scale
- 2 blood oranges, sliced
- 1 clementine, sliced
- 4 kumquats, halved
- 1/2 ripe avocado, sliced
- Small bowl of brandy for dipping
- Spray bottle of grapeseed oil
- A pinch of cardamom, white pepper and sea salt
Instructions
- Slice both the blood oranges and clementines removing rind.
- Slice fennel to about 1/8th 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.
- Prep Time: 20 mins
Gorgeous salad, Alisha! I do admire your restraint in advocating ‘dipping’ in brandy. I think I’ll be marinating mine! ;-)
★★★★★
Wonderful salad!
Lovely! I bet that is a delicious salad, especially for these summer months
Alisha’s focus on the minimal causes you to concentrate on the flavor of the extraordinary combination of ingredients! Her dishes always tantalize you with their beauty!
★★★★★