Fennel and citrus salad

Delight in a refreshing combination of crisp fennel and vibrant citrus flavors. This zesty salad is a burst of brightness for your taste buds.

Ingredients:

• 2 fennel bulbs
• 2 tablespoons Champagne vinegar 
• 1 teaspoon Dijon mustard 
• Salt and pepper
• Salt and pepper 
• 3 tablespoons extra-virgin olive oil 
• 1/2 cup chopped dates 
• 1 tablespoon chopped fresh basil 
• 1 tablespoon chopped fresh cilantro 
• 1 tablespoon chopped fresh mint 
• 1 medium red chile, such as Fresno or cayenne, thinly sliced 
• 2 oranges, peels and pith cut off and segments cut free
• 1 grapefruit, peel and pith cut off and segments cut free
• 2 tablespoons chopped pistachios 

Instructions:

1. Slice the fennel thinly using a sharp knife or mandoline, then immerse in ice water to enhance crispiness, approximately for 5 minutes. Drain and pat dry.
2. Combine vinegar, mustard, salt, and pepper in a large mixing bowl. Gradually incorporate olive oil to make a dressing.
3. Mix dates, basil, cilantro, mint, and chile with the dressing. Gently fold in the orange and grapefruit slices along with the fennel; mix thoroughly. Distribute the salad onto 4 plates and sprinkle pistachios on top for garnish.

Summary:

• Calories: 1149 kcal
• Fat: 50 g
• Protein: 17 g
• Carbs: 183 g
• Potassium: 3992 mg
• Magnesium: 238 mg