1 bulb fennel (fronds still attached)
¾ cup buttermilk
2 ea spring green onions
1ea. spicy pepper (i.e.‐jalapeno/serrano/anaheim)
1 clove spring garlic peeled
2 ea. white grapefruit or substitute orange/blood orange/mandarin (no lemons or limes)
3 slices sourdough bread
olive oil
salt
- Combine buttermilk with 2tsp salt in bowl. Remove the fennel fronds from the bulb and reserve. Slice the fennel bulb in half from top to bottom, remove the core. Slice the fennel very thin (on a mandolin if available) submerge the shaved fennel in the buttermilk, cover with plastic wrap to insure the fennel marinates.
- Remove crust from bread and cut into small cubes. Pour 2 cups olive oil into sauce pan, heat to approximately 250 degrees. Drop 1 cube of sourdough into oil, if it starts to lightly fry, you are ready to go, drop in the remaining croutons and fry to golden brown, remove (CAREFULLY) with a slotted spoon onto paper towel to drain the oil, season with salt.
- Slice the white parts of the green onions, reserve the tops. Shave the garlic and the spicy pepper of your choice into a bowl along with the slice green onion. Cut supremes from the citrus (to desired size) over the bowl of peppers, onions, and garlic to reserve the juice. Toss the supremes with the pepper/onion mix along with a dash of olive oil and salt. Slice the green onion tops as they will be added to the final salad.
- Remove the sliced fennel from the marinade and pat dry to remove excess buttermilk. On a plate place the fennel down first, top with the mixture of citrus, peppers, sliced green onion and garlic. Top with fennel fronds and fried croutons. ENJOY!
