If you’ve never ’supremed’ an orange or a grapefruit before, you’ll find it’s not so much difficult as it is time-consuming. For something as potentially bitter as the pith of grapefruit or blood orange, you will find the time spent is worth it. Just don’t bother if you’re trying to get dinner on the table fast!
It’s as easy as cutting off both sides of the fruit, removing the rind from the outside of the citrus, then carefully peeling off all the white parts. The citrus pulp should be easily pulled out. Ok, maybe this is easier said than done, but it is so worth it to have nothing but sweet fruit in your mouth without the bitter pith! Supreming does get easier with a bit of practice.
One of the better tricks to making this is to set each supremed slice into a bowl to allow the juices to collect. Once you are finished with the fruit, the juice becomes part of the dressing. You can also add to it by squeezing the cut rinds into the bowl.
A trip to the olive bar at your local supermarket makes it easy to get the olives you need for this. You can also garnish the salad with other herbs of your choice—I like Thai basil because it works with the flavor profile, but using just some fennel fronds is good enough.
What I like best about this salad is that the ingredients seem to bring out the best in each other—just like how life should be!
Fennel and Grapefruit Salad with Olives
For Each Salad
- ½ large pink grapefruit, supremed
- 1 blood orange, supremed
- 1 small fennel bulb, sliced very thin crosswise
- 5-6 mixed olives
- A large handful of arugula leaves
- Fennel fronds for garnish
- Thai basil for garnish (optional)
For the Dressing
- ¼ cup citrus juice (saved from the salad’s supremed fruit)
- ¼ cup apple cider vinegar
- ¼ cup extra virgin olive oil
- Salt & pepper to taste
Starting with the arugula, arrange the salad ingredients on a large plate or platter, garnishing with the fennel fronds and Thai basil, if using.
Place all dressing ingredients into a small jar and shake. Pour over the salad and serve.
