Citrus and Fennel Salad
1 pink grapefruit, sliced.
1 blood orange, sliced
2 tangerines, sliced
2 Persian cucumbers, sliced diagonally
1 fennel, shaved in a mandolin
2 green scallions, sliced diagonally
Fuzzy green fennel tops
1 tsp sumac
1/2 tsp black pepper
1 tsp sea salt
Generous drizzle extra-virgin olive oil
Juice of 1 lemon
Arrange the citrus around the edges of a large plate. Layer the cucumbers in the middle, then top with the fennel.
Garnish with the olives, scallion and fuzzy greens.
Sprinkle with sumac, salt and pepper, then drizzle olive oil and lemon juice.
