- 1 large head fennel
- 1 grapefruit
- 1 orange, such as blood or navel
- Juice of 1/2 lemon
- 1 Tbsp raw turbinado sugar
- Salt and freshly ground pepper
- Extra-virgin olive oil
- Champagne vinegar
Cut fennel in half, lengthwise, through core. Pry off outer layer and discard. Reserve a few fennel fronds. Place each half bulb flat side down and thinly slice on a mandolin. Set aside.
Arrange fennel on a serving platter.
Using a sharp knife, cut away peel and pith from grapefruit and orange. Slice and chop citrus into small chunks and sprinkle over fennel. Juice lemon over fennel and citrus and season with salt and pepper. Drizzle with olive oil and champagne vinegar, sprinkle with sugar, toss, and serve.