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Prep Time
35 Mins
Yield
Serves 12
Photo: Mark Thomas; Styling: Gerri Williams

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

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