Salad Bowl with Fennel, Citrus Fruits and Green Asparagus

Ingredients

• 400 g organic orange (2 organic oranges)
• 300 g grapefruit (1 grapefruit)
• 1 bulb fennel (1 large fennel bulb)
• 300 g green asparagus
• 4 tbsp light vinaigrette
• 175 g romaine lettuce heart (1 romaine head)
• 250 g chicory (2 chicories)
• Sea salt
• coarsely ground pepper
• 125 g buffalo mozzarella

Instructions

1. 1.

   Peel the oranges and grapefruit thickly so that the white pith is removed. Slice the fruit into rounds.

2. 2.

   Clean, wash, and set aside the fennel greens. Thinly shave the fennel bulb as thin as possible.

3. 3.

   Trim the asparagus by optionally peeling the lower third and cutting off the woody end. Slice the asparagus spears into very thin ribbons.

4. 4.

   In a bowl, mix the fennel, citrus slices, and vinaigrette, then let it marinate for 15 minutes.

5. 5.

   Clean, wash, and dry the romaine lettuce. Clean the chicory, removing the hard central stalks in a wedge shape. Slice the chicory into thin rings.

6. 6.

   Combine the salad and chicory with the remaining ingredients, season with salt and pepper, and arrange decoratively in a large bowl.

7. 7.

   Drain the buffalo mozzarella and tear it into small pieces. Sprinkle over the salad. Chop fennel greens and scatter them on top.