Citrus, Fennel & Radish Salad
Brightland's Chef in Residence, Noreen Wasti, has shared a bright, bold salad recipe that highlights the robust flavor of our fresh, new harvest of olive oil.
"This crunchy, colorful, and vibrant salad is here to help you through the last lull of winter. It’s a simple combination of juicy citrus, thinly sliced fennel, a variety of radishes, and briny olives seasoned with sumac and flaky salt. Glugs of PARASOL vinegar and ALIVE olive oil are poured on top and you’re done. I love preparing this salad ahead of time and letting it sit in the fridge for an hour to really let the vegetables marinate in the vinegar and olive oil. It’s also a great vegan option, but feel free to add some shaved parm or pecorino too!" - Noreen Wasti
- Segmenting a citrus is known as supreming — check out YouTube for a tutorial if you need help!
- Look for a colorful variety of radishes if possible (watermelon radish, green radish, purple daikon).
- Styling tip: cut the radishes in different shapes for visual contrast.