Chef Daniel Rose (see page 68) served the following salad with brandade potato latkes (see page 308) at his Spring Restaurant during Hanukkah. The secret to this colorful winter salad is to keep the fennel very cold. This recipe, and all Daniel Rose’s recipes, may change according to the market and ses humeurs (the chef’s moods).

　　

Ingredients

6 to 8 servings

　　1 fennel bulb, trimmed

　　4 grapefruit

　　5 oranges

　　1 teaspoon sugar

　　3 tablespoons sherry vinegar

　　1/2 cup extra-virgin olive oil

　　Freshly ground pepper to taste

　　2 handfuls of baby arugula

　　Sea salt to taste

　　Finely grated zest of 1 lemon

　　2 tablespoons finely chopped fresh dill

　　1 tablespoon chopped fresh parsley

　　1 1/2 tablespoons chopped fresh mint

　　

Step 1

Using a mandoline or a sharp knife, slice the fennel very thin. Place it in a bowl of ice water, and refrigerate for at least an hour or until ready to use.

　　

Step 2

Cut off the tops and the bottoms of the grapefruit and oranges. Slice off the peel and white pith, and cut in between the white membranes to yield individual segments. Put in a large bowl, and stir in the sugar, vinegar, olive oil, and pepper to taste.

　　

Step 3

Arrange the arugula on a serving platter. Drain the fennel well, pat dry, and season to taste with salt and pepper. Toss into the bowl of citrus segments and their vinaigrette, and toss to mix.

　　

Step 4

Scoop the citrus-fennel mixture on top of the arugula. Sprinkle with lemon zest, dill, parsley, and mint. Serve immediately.

　　Quiches, Kugels, and Couscous