Citrus Salad
Original Recipe by Giada de Laurentis
1 large orange, peeled and ends trimmed
1 large grapefruit, peeled and ends trimmed
1 large, or 2 small bulbs of fennel, thinly sliced
1/4 C extra-virgin olive oil
1/4 C packed basil leaves (omitted this time)
Kosher salt & freshly ground black pepper
1/3 C chopped walnuts, toasted (I used pecans instead)
Place a sieve or strainer over a medium bowl. Hold an orange over the bowl, and using a paring knife, cutting along the membrane on both sides of each segment. Free the segments and let them fall into the sieve. Repeat with the grapefruit. Squeeze the membranes over the bowl to extract as much juice as possible, reserving the juices in the bottom of the bowl. Place the fruit segments and fennel in a salad bowl.
In a blender or the bowl of a small food processor, blend together the oil, basil and 3 T of the reserved juices until smooth. Season with salt and pepper, to taste. Pour over the fruit and fennel. Add the chopped walnuts and toss until all ingredients are coated.