Cointreau-Infused Citrus Salad with Fennel

A refreshing salad featuring orange and grapefruit segments, crisp fennel, and a bright Cointreau vinaigrette.

Cuisine: Mediterranean

Category: Salads

Prep: 20 minutes. Cook: 0 minutes.

Serves 4.

Ingredients

• 2 navel oranges
• 1 grapefruit
• 1, thinly sliced fennel bulb
• 1 tbsp Cointreau liqueur
• 3 tbsp olive oil
• 2 tbsp, chopped fresh mint leaves
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1/4 tsp sea salt

Instructions

1. Step 1: Segment 2 navel oranges by cutting off both ends, then slicing along the membranes to release the segments. Repeat with 1 grapefruit, discarding the white pith. Place segments in a large bowl.
2. Step 2: Thinly slice 1 fennel bulb using a mandoline or sharp knife and add to the bowl with the citrus segments.
3. Step 3: Whisk together 1 tbsp Cointreau, 3 tbsp olive oil, 1 tbsp lemon juice, 1 tsp Dijon mustard, and 1/4 tsp sea salt in a small bowl until emulsified.
4. Step 4: Pour the vinaigrette over the citrus and fennel mixture, then add 2 tbsp chopped fresh mint leaves. Toss gently until evenly coated and the mint is distributed.
5. Step 5: Let the salad sit for 10 minutes at room temperature to allow the flavors to meld before serving.