Citrus, Fennel, and Pepper Salad Topped with Goat Cheese

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Quick Facts:

Serves 4 - 6


1 red grapefruit, peeled and segmented
1 white grapefruit, peeled and segmented
1 orange, peeled and segmented
1 fennel bulb, shaved
1 roasted red bell pepper, torn into 1 ⁄ 2-inch strips
1 small red onion, thinly sliced
1–2 Tbsp olive oil
1–2 Tbsp fresh lime juice
Grated rind of 1 lime, no white attached
1 garlic clove, chopped
Ground black pepper
Granulated sugar
1 ⁄ 2 cup crumbled soft goat cheese
1–2 green onions, chopped
2-tsp chopped fresh herbs, optional

Recipe Description:

"Perhaps it was the presence of an orange in the toe of my Christmas stocking each year that makes me crave the freshness of citrus in the winter. It is easy to find jars of roasted peppers, and the two combine to make a cheerful colorful combination as welcome in the winter months as in the summer. Another name for shaved fennel is fennel slaw."- Nathalie Dupree
Recipe courtesy of Nathalie Dupree. It will be featured in her class in Charleston Monday, 9/23 "Mastering the Art of Southern Cooking".


Toss the grapefruit and orange segments, fennel, pepper strips, and onion together in a large bowl.
Whisk together the oil, lime juice, lime rind, and garlic in a small bowl.Toss the dressing with the fruit mixture. Season to taste with salt, pepper, and sugar.
Sprinkle the salad with cheese, green onion, and herbs. Cover tightly with plastic wrap and refrigerate for at least 1 hour. Serve cold.

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