Fennel salad with prawns and citrus fruits

Method

1. Thinly pare the zest from all the citrus fruit. Julienne into thin strips and set aside until ready to serve.

2. Peel away the white skin and pith from both grapefruit and one of the oranges, segmenting the flesh into a mixing bowl.

3. Juice the remaining orange into a small bowl. Add the honey, mustard, 1/4 tsp salt, and 1/8 black pepper, whisking until smooth. Gradually whisk in the olive oil until the dressing is emulsified.

4. Trim the fennel bulbs, reserving about half the fronds for a garnish. Finely slice the bulbs on a mandoline set to a fine setting; alternatively you can use a sharp chef's knife.

5. Add the fennel slices and prawns to the citrus fruit segments. Spoon over about 4 tbsp dressing and season to taste with some salt and pepper, stirring and tossing to combine.

6. Divide between plates and garnish with the fennel fronds and julienned zest, serving the remaining dressing on the side.

---

Ingredients

• 1 lime
• 2 oranges
• 1 white grapefruit
• 1 pink grapefruit
• 1 tbsp honey
• 1 tsp Dijon mustard

• 100 ml olive oil
• 2 fennel bulbs
• 300 g | 2 cups cooked prawns thawed if frozen
• salt
• freshly ground black pepper

---