Fennel and Red Grapefruit Salad

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
Cost per Serving: $1.81
Recipe from All You

More From Allyou

Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 123
  • Fat: 6g
  • Saturated fat: 1g
  • Protein: 2g
  • Carbohydrate: 17g
  • Fiber: 5g
  • Cholesterol: 0.0mg
  • Sodium: 169mg

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