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1
Start with the dressing. Set a small saute pan over medium heat. Add the coriander and cumin and toast, shaking once or twice, for about 45 seconds, just until spices have darkened just a shade or two and smell fragrant. Using a mortar and pestle or spice grinder, grind toasted seeds to a fine powder.
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2
In a small mixing bowl, use a fork to combine the garlic, ginger, and grapefruit zest and juice, 1 1/2 teaspoons of the ground coriander and cumin mixture (reserve any extra for garnishing later on), and a pinch of chile powder. Use the fork to slowly beat in the yogurt, followed by the olive oil. Stir in minced herbs, and add sea salt and pepper to taste.
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3
To prepare the salad, cut away any green fennel fronds and reserve for garnish. Cut the core out of the fennel and shave thinly on a mandoline. Trim the celery and shave at a diagonal into thin slices. Shave the shallot. Set shaved vegetables in a large bowl and sprinkle with a pinch or two of sea salt. Toss with a tablespoon of the yogurt dressing and set aside while you prepare the fruit.
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4
Cut off tops and bottoms of the citrus, cut off the peel and pith with a downward motion, and supreme the fruit.
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5
Fold the herbs into the shaved vegetables, and add several more tablespoons dressing. Adjust salt levels as needed. Arrange on a serving platter and tuck citrus wedges throughout. Garnish with any reserved fennel fronds, dill, and cilantro, plus a pinch each of the toasted spice mixture and black pepper.
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6
To best capture the fragrance and flavor, this salad is best enjoyed right away. If making ahead, you'll want to keep all the main elements separate until just before serving.
