Fennel and Red Grapefruit Salad

Fennel and Red Grapefruit Salad Recipe
Photo: Mark Thomas; Styling: Gerri Williams
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.

Yield:

Serves 12

Recipe Time

Prep: 35 Minutes

Nutritional Information

Calories 123
Fat 6 g
Satfat 1 g
Protein 2 g
Carbohydrate 17 g
Fiber 5 g
Cholesterol 0.0 mg
Sodium 169 mg

Ingredients

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.)

Preparation

1. 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.

2. 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.

3. 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.

4. Toss arugula with 3 Tbsp. of dressing. Line a platter with arugula. Toss fennel mixture with remaining dressing and arrange on top of arugula.

Note:

December 2012
Also featured in: Homemade for the Holidays SIP, All You, December 2013;
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