For an unexpected and winning salad, serve Fennel and Red Grapefruit Salad. If you don't like grapefruit, replace it with crisp apple slices or tangerine pieces.
3 pounds fennel bulbs
4 large red grapefruits
1 red onion, halved, thinly sliced
1 clove garlic, minced
1 teaspoon Dijon mustard
1 teaspoon chopped fresh tarragon
1/3 cup olive oil
Salt and pepper
6 cups baby arugula, packed (about 5 oz.)
How to Make It
Remove stalks from fennel. Mince 2 tsp. fronds; discard stalks. Cut fennel bulbs into quarters and remove core and any damaged outer leaves. Slice fennel crosswise into thin slices; transfer to a large bowl.
Cut off tops and bottoms of grapefruits. Slice off peel and white pith. Working over a bowl, cut between membranes to remove segments, dropping them into bowl. Squeeze membranes over bowl to extract juice. Using a slotted spoon, put segments in bowl with fennel, reserving juice; add onion.
Make dressing: Whisk 6 Tbsp. of reserved juice with garlic, mustard, tarragon and reserved 2 tsp. minced fennel fronds. Slowly whisk in olive oil and season with salt and pepper.
Toss arugula with 3 Tbsp. of dressing. Line a platter with arugula. Toss fennel mixture with remaining dressing and arrange on top of arugula.
Also appeared in:
All You, December, 2013,Homemade for the Holidays SIP