So I am going to drop some gorgeous food photos on y'all. What can I say the light was right. Perfect actually. 

I decided in the New Year to do more things, well, as simple as possible. Keep it simple. Eat simple. I do that for the most part except for the fact that every few days I binge on some pretty crazy highly processed crap. Pirates Booty anyone? Or whole entire tops of chocolate cake consumed in under 5 mins. Yup. I did that just today. It happens. 

When I come home in the evening the last thing I want to do is cook, prep, chop, peel, whatever. I aint doin’ it. This recipe does take a bit of prep though but it’s worth it. The real bonus was that the fennel, mint, and cilantro came out of my yard. The citrus came from a farm less than 20 miles away. The pomegranate, well, that was store bought. I ate this with some prosicutto and some lemon dill chevre also locally sourced.  I might get manic during the day but at night I got to keep it simple. No need to bring that stress from work home and punish your food with it. Eat it simply.

Citrus salad with fennel, cilantro, and pomegranate.

5lb citrus (red navels, blood oranges, grapefruit), 1 bulb of fennel (it’s more than enough!), a handful of cilantro, a handful of mint, and a pomegranate. Salt to taste.

Prep: Chop both ends off your citrus. Using your knife slice all the way around removing the rind and pith. Next take your knife and cut in between each segment. Make sure you gots a bowl because it’s gonna be a hot mess sticky mess of juice otherwise. Arrange segments on large plate or platter.

Slice your fennel bulb crosswise. Rough chop cilantro and mint. Throw some on top of your citrus. Cut your pomegranate in half crosswise as well not from top to bottom. Now take a wooden spoon and hit the back of pomegranate and the seeds should fly right out. Next, is the most important thing, shell out some bucks for good sea salt. Fleur de Sel. 

Serve that platter up. People will think you’re fancy. If it’s just you, you might even impress yourself.