Fennel and Red Grapefruit Salad |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 1 |
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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. 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.) |
Directions:
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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