Fennel and Red Grapefruit Salad
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.
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- Calories: 123
- Fat: 6g
- Saturated fat: 1g
- Protein: 2g
- Carbohydrate: 17g
- Fiber: 5g
- Cholesterol: 0.0mg
- Sodium: 169mg
- 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.)
- 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.
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