8 servings (serving size: 1/2 cup lettuce, about 1/3 cup fennel mixture, 1/4 cup grapefruit, 2 tablespoons pomegranate seeds, 1 tablespoon avocado, 3/4 teaspoon pine nuts, and about 2 1/4 teaspoons dressing)
Israeli cuisine encompasses a number of Mediterranean influences. This salad is based on a Moroccan dish with lemon juice and fennel. The addition of grapefruit, pomegranate, and avocado represents the bounty of Israel.
1/4 cup fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
2 tablespoons extra-virgin olive oil
2 cups thinly sliced fennel
1/2 cup diagonally sliced celery
4 cups torn romaine lettuce
2 cups grapefruit sections
1 cup pomegranate seeds
1/2 cup chopped peeled avocado
2 tablespoons pine nuts, toasted
How to Make It
Combine first 4 ingredients. Gradually add oil, stirring with a whisk.
Combine 1 tablespoon dressing, fennel, and celery in a bowl; cover and refrigerate 2 hours. Set aside remaining dressing.
Arrange lettuce on a platter; top with celery mixture, 2 cups grapefruit sections, 1 cup pomegranate seeds, avocado, and pine nuts. Drizzle with remaining dressing.