Citrus Salad

I was experimenting with a recipe for a citrus salad and not happy with the results, so I decided to eat the base ingredients. It turned out just the citrus with fennel fronds was better than anything more complex I’d tried to create. When I posted a picture of the ingredients on Instagram with a note about how great it tasted, Chef Ross from 1958 Cafe suggested I add some balsamic and pepper. I went with only the pepper for this four-ingredient salad one can barely call a “recipe”. It’s simply fantastic.

Now a bit about Chef Ross: He doesn’t call himself a chef, although to me, cooking professionally and leading a kitchen makes one a chef. It’s a term I don’t use lightly and it’s a sign of respect. Go see the far-too-humble Chef Ross at the cafe. You won’t regret it.

Time: 10 minutes

Serves: 1


1 navel orange – peeled and sliced
1 grapefruit – peeled and sliced
1 large pinch fennel fronds
Few grinds black pepper



Plate the citrus topped with the fennel fronds and a few grinds of pepper.

Serve immediately.

Get the PDF and nutrition info

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