Shaved Fennel, Citrus & Herb Salad

Trim the stalks from the fennel bulbs, reserving the delicate green fronds for garnish. Remove any damaged or excessively tough outer layers.

Cut each bulb in half lengthwise through the root end.

Using a mandoline fitted with a hand guard, shave the fennel into paper-thin slices, approximately 1⁄16 inch thick. If using a chef's knife, slice as thinly and consistently as possible.

Transfer the shaved fennel to a bowl of ice water and refrigerate for approximately 5–10 minutes. This brief cold-water bath encourages the fennel to become exceptionally crisp while preserving its delicate structure.

Drain thoroughly and dry using a salad spinner or clean kitchen towel. Excess moisture will dilute the vinaigrette and prevent it from coating the fennel evenly.

Using a sharp knife, remove the top and bottom of each citrus fruit. Stand the fruit upright on a cutting board and carefully slice away the peel and white pith, following the natural curve of the fruit.

For the blood oranges and Cara Cara orange, cut crosswise into thin, approximately ¼-inch rounds.

For the ruby grapefruit, carefully cut between the membranes to release clean segments, working over a bowl to capture the juices. Remove any visible seeds.

Reserve the collected citrus juice for the vinaigrette.

Arrange the prepared citrus on a plate and refrigerate briefly while completing the remaining components. The goal is to preserve the fruit's shape and natural juices without allowing the segments to become overly soft.

Place a small, dry skillet over medium-low heat. Add the pine nuts in a single layer.

Toast for approximately 3–5 minutes, stirring or shaking the skillet frequently, until the nuts become lightly golden and fragrant.

Watch carefully. Pine nuts contain natural oils and can transition from golden to burnt very quickly.

Immediately transfer them to a cool plate to stop the cooking process. Allow them to cool completely before adding them to the salad.

The finished pine nuts should be fragrant, lightly crisp, and buttery rather than deeply browned.

In a small mixing bowl, combine the freshly squeezed blood orange juice, grapefruit juice, lemon juice, minced shallot, Dijon mustard, and orange zest. Whisk until the mustard is fully incorporated.

Allow the mixture to rest for approximately 3 minutes. This brief resting period softens the shallot's sharpness and allows its flavor to infuse the citrus juices.

While whisking continuously, slowly drizzle in the extra virgin olive oil until the vinaigrette becomes lightly emulsified.

Season with Himalayan pink salt and freshly cracked black pepper. Taste and adjust the balance.

The finished vinaigrette should be bright and aromatic, with enough acidity to complement the natural sweetness of the citrus. Avoid adding sweeteners. The oranges provide all the sweetness this preparation requires.

Transfer the thoroughly dried fennel to a large mixing bowl. Add approximately half of the prepared citrus-shallot vinaigrette.

Using clean hands or salad tongs, gently toss the fennel until the slices are lightly coated.

Allow the dressed fennel to rest for approximately 2 minutes. This brief contact with the vinaigrette softens the fennel's assertive anise flavor while preserving its characteristic crunch.

Add the flat-leaf parsley, mint, and dill. Toss gently once more, taking care not to bruise the delicate herbs.

Reserve the remaining vinaigrette for plating.

Select a broad, shallow ceramic serving platter. Arrange the dressed fennel loosely across the center, creating a light, airy foundation rather than a tightly packed mound.

Nestle the blood orange rounds, Cara Cara orange slices, and ruby grapefruit segments throughout the fennel. Alternate the citrus colors to create natural contrast.

Distribute the fresh herbs across the salad, allowing individual leaves and fronds to remain visible. Scatter the cooled toasted pine nuts over the top.

Spoon the remaining citrus-shallot vinaigrette lightly across the salad, concentrating on the fennel rather than saturating the fruit.

Finish with a restrained drizzle of extra virgin olive oil, fresh fennel fronds, cracked black pepper, and a small pinch of flaky sea salt. Serve immediately.