CITRUS, FENNEL and AGED CHEESE SALAD

I like my everyday salads to be unencumbered and free of direction. They’re usually made with the available vegetables in my fridge (the kitchen sink type), and when dressed with lemon, olive oil, and salt, they always taste good.

But when I came across food writer and stylist, Kitty Coles’s salad a few months ago, I loved the flavor combination so much that I agreed to give my next salad at least some direction.

NO RECIPE, RECIPE

Rather than a recipe, I’ve detailed the main components of the salad and their flavor profiles so you can make them your own.

  • Citrus: anything citrus goes. Clementine, orange, grapefruit, blood orange.  

  • Cheese: dry and aged.  

  • Vegetable: something peppery like fennel or celery.

  • Nut: any type of nut goes and I always recommend giving them a quick toast.

  • Allium or Herb: garlic, green onion, thyme, basil, curry leaf.  

  • Spice: your favorite seasoning and spice.   

METHOD

  1. Peel the citrus and cut it into rounds

  2. Break the cheese into bite-sized chunks

  3. Chop the vegetables into rounds or chunks

  4. With your hands rip up the herbs and or chop your aromatics

  5. On a serving plate add the chopped vegetables and sliced citrus. Top with cheese aromatics, herbs, seasoning, and spices, and drizzle with olive oil.

Recipe, Photography, Food Styling, Prop Styling by: TALA SOUBRA

I read and reply to all comments. So please do share your thoughts about the recipe.