Published March 7, 2013 12:26PM
Recipe Of The Week: Grapefruit, Orange And Roasted Fennel Caprese
An updated classic featuring fresh produce that should be available at your local farmer's market.
This updated classic highlights citrus and watercress. Spring is a great time to try using fresh produce from the farmer’s markets. Citrus, fennel and watercress are all in-season this spring, as well as the list of produce you will find below this recipe. More recipes to come featuring this produce!
Ingredients
16 oz fresh buffalo mozzarella
2 small fennel bulbs
2 pink grapefruit
2 large oranges
2 cups watercress
1 Tbsp extra virgin olive oil
1 Tbsp balsamic vinegar
Salt and pepper
Preparation
1. Preheat oven to 400 degrees. Prepare the fennel by cutting off the stalks, cutting in half lengthwise and then cutting into 1 inch thick pieces lengthwise.
2. Toss the fennel with 1/2 tablespoon olive oil, 1/2 tablespoon balsamic and a sprinkle of salt and pepper and lay flat on a baking sheet prepared with non-stick cooking spray. Roast for 30-35 minutes until caramelized. Let cool once roasted.
3. Peel the grapefruit and oranges with a small knife so the white skin is also removed. Cut into 1/8 inch thick slices.
4. Slice the mozzarella into 1/8 inch thick slices.
5. On a large platter spread the watercress (thick stems and leaves only) into two long rows. Arrange the ingredients over the two rows of watercress in the order of grapefruit, mozzarella, orange, and fennel, repeat.
6. Drizzle with the remaining olive oil and balsamic and a sprinkle of salt and pepper.
In-season produce
Artichokes
Arugula
Asparagus
Beets
Cardoons
Carrots
Chard, or other greens
Cherries
Fava Beans
Fennel
Grapefruit
Green Onions/Scallions
Greens
Kiwis
Kohlrabi
Kumquats
Leeks
Lemon
Lettuce
Mint
Morels
Navel Oranges
Nettles
New Potatoes
Parsley
Pea Greens
Peas
Radishes
Ramps
Rhubarb
Spinach
Spring Onion
Strawberries
Sweet Onion
Turnips
Watercress
More recipes from Jessica Cerra.
Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif. She is also a professional Xterra triathlete and mountain biker. Follow Jess’ recipes on her “Fit Food by Jess” Facebook page.