Jan 18, 2013 by Alagasco

Tangelo and Fennel Salad from Chef Chris Vizzina

Chef Vizzina at Fox6

Chef Vizzina at Fox6

Now that the holidays are over and the desserts, parties and football bowl games are but a sweet memory, many of us are looking to shed the extra pounds those sweet memories left behind. We asked our Good Heat Chef, Chris Vizzina, to share a healthy recipe that can get us on the right track with the New Year.

From Chef Chris Vizzina

This recipe is a combination of my many different passions and experiences. You can definitely see the Sicilian influences by utilizing the citrus that grows so abundantly on their mystical island. We all know the passion the Italians have for their olive oil, citrus and produce. Being an Island, Sicily has also been blessed with plenty of seafood to pair with these other treasures. George Sarris and I traveled to Greece last year and I could see these pairings in his village and throughout Greece. My mentor, Frank Stitt, taught me that citrus segments and extra virgin olive oil paired with fish, was nature’s way of balancing and complimenting each another.


Tangelo and Fennel Salad

This is a healthy and nutritious salad set for pan seared or grilled diver scallops , gulf shrimp, day boat grouper, tuna, salmon or red snapper


2 Honeybell oranges segmented

2 grapefruit segmented

2 navel oranges segmented

1/2 fennel bulb, trimmed and sliced very thin (good time to invest in a mandoline)

Reserve all juice from segmented fruit

1 bunch baby spinach

2 endive bunches sliced about a 1/4 to 1/2 inches thick

1 bunch baby kale

Kalmata olives to taste

Shaved Parmesan Reggiano cheese


Vinaigrette Dressing

2 shallots diced

1 T fresh flat leaf parsley, chopped

1 T thyme chopped

1 T chives

1/4 cup champagne vinegar

For the dressing, mix the above ingredients and let macerate for 15 to 30 minutes. Add 3/4 cup of extra virgin olive oil drizzled slowly while being whisked with the herbs and vinegar.


For the salad, place lettuces in a mixing bowl (one large enough to hold all ingredients) along with 3/4 of all the remaining salad ingredients. Dress greens with partial amounts of vinaigrette at a time. The lettuce should only be coated with a light dressing. If you add too much dressing, add more lettuce. Place dressed lettuce on a plate or platter. Add the rest of the salad ingredients into the mixing bowl and add salt, pepper and extra virgin olive oil and garnish the plate or platter. Top with Kalmata olives, shaved Parmesan Reggiano cheese and endive to add final touches to your salad. Always finish with fresh ground pepper and sea salt.


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