The fresh zest and juicy segments of citrus enhance this week’s grilled winter salad. Charred fennel and grilled spicy prawns, finished with a sweet yet vinaigrette, make for a satisfying and healthy salad.
This time of year, Lodi’s citrus trees are on full display. Every corner I turn, tree limbs loaded with oranges, grapefruit, lemons, mandarins droop down, begging for the people walking by to pick and enjoy! As I stroll into my parent’s backyard, my mother’s Meyer lemon tree resembles a treasure chest filled with gold! This year, her tree has yielded an usually productive harvest, also known as a bumper crop, instant inspiration for a recipe!
- Caramelized Greyhound Spritzer
- Wood-Fired Pork Chops
- Chicken Supper
- Drunken Mussels
- Crispy Asparagus with Roasted Garlic Aioli
- Caramelized Brussel Sprouts with Bacon and Shallots
- Mother’s Day Dessert Pizza
- Grilled Farmer’s Market Winter Salad
This week on the menu, grilled fennel citrus salad with charred prawns. Grilled over the intense, direct heat of the Bull BBQ, the fire and smoke transform the fresh fennel into sweet, anise-flavored candy. Paired with segments of tart ruby red grapefruits, sweet navel oranges, and mandarins, the charred, spicy prawns ignited the palate with each bite. Thinly sliced red onion is added to the vinaigrette to marinate. A refreshing includes flavors of smoky, grilled lemon juice, a slight bitterness from fresh citrus zest and tart juice, and the sweetness of honey. A local, extra virgin olive oil, flaky kosher salt, and freshly cracked black pepper unite all these wonderful flavors and textures to make a delectable winter salad.
Chef’s Notes: 3 simple steps on how to segment citrus, also known as cut into supremes.
- With a sharp paring knife, slice each of the ends off of the citrus, exposing the flesh.
- With the citrus, flesh end down on a cutting board, cut the peel in downward, individual strips. Carefully remove as much of the pitch all while removing as little fruit/citrus as possible.
- Place the fruit in one hand over a bowl, which will catch any of the juices and a spot to place the segments. Carefully cut and remove each segment, slicing towards the center of the fruit and as close to the membrane of each side. One done, using your hand, squeeze the remaining juice from the fruit into the bowl.
Grilled Fennel and Citrus Salad With Charred Spicy Prawns
Prep Time: 20 mins | Cook Time: 10 mins | Total Time: 30 mins
Serves: 4
Ingredients
Grilled Spicy Shrimp
- 16 ounces large shrimp, peeled and deveined
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 2 tablespoons olive oil
- 2 teaspoons fresh lemon juice
- Kosher salt and freshly ground black pepper
Grilled Salad and Vinaigrette
- 2 bulbs fresh fennel, halved, cut into quarters
- 1 small red onion, thinly sliced, julienned
- 2 whole lemons, halved, for grilling
- 2 each pink lady grapefruits, zest and segments, juice reserved
- 2 navel oranges, zest and segments, juice reserved
- 2 mandarin oranges, zest and segments, juice reserved
- 1/2 cup honey
- 1/2 cup extra virgin olive oil
- Kosher salt and freshly ground black pepper
Instructions
Preheating the grill: Turn all 4 burners on to high, close the lid, and allow the Bull grill to preheat for 10 minutes. Using the Bull dual handle monster brush, clean the grill grates removing all residue. Run an oiled rag over the grill grates and you are ready to grill!
Vinaigrette: In a medium sized bowl, add the grilled lemon juice, reserved grapefruit, orange and mandarin juice and zest. Add the honey, salt and pepper. Drizzle the oil into the bowl and whisk together in the vinaigrette. Taste and adjust seasoning as needed. Add the thinly sliced red onion to the dressing and let it sit for 10 minutes.
Grilled Shrimp: To avoid the shrimp from falling through the grill grates, use Bull[‘s medium sized grid on top of the direct heat. One hot, place the shrimp on the grid and cook for 3 minutes per side, or until opaque. Remove from heat and cover with foil.
Grilled Fennel: Place the fennel down on the grill and cook for 5 minutes, until lightly charred. To finish, turn over and finish grilling for another 5 minutes. Remove from heat and cover with foil.
Grilled Lemon: Place the lemon halves over the direct heat. Grill for 6 minutes without touching, until golden brown marks form and the lemons soften up. Carefully remove from the grill without losing any of the juice. Squeeze the grilled lemon through a strainer, reserving the juice only. Set aside until time to use.
Plating: On a large serving platter, arrange the grilled prawns in the center. Place the grilled fennel on one side of the prawns and the citrus segments on the other side of the prawns. To finish, add the vinaigrette with the thinly sliced red onion on top of the salad. Season with kosher salt and freshly ground black pepper. Enjoy!
