Grapefruit was one of Molly’s chief pregnancy cravings which inspired this citrusy, tangy salad. To make her fennel super crispy, she likes to slice it thinly and soak it in ice water for ten minutes. This dish brings brightness to a hardy dinner.
| Level: | Easy |
| Total: | 30 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 30 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- Deselect All
- 2 medium fennel bulbs, trimmed, halved and thinly sliced lengthwise with tender fronds reserved
- 1/2 medium red onion, thinly sliced
- 1 large pink grapefruit
- 2 Cara Cara oranges (or other juicy, seedless oranges)
- 2 tablespoons (30 grams) sherry vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon kosher salt, plus more for seasoning
- Freshly ground black pepper
- 3 tablespoons (38 grams) extra-virgin olive oil
- 1/2 cup (12 grams) loosely-packed fresh Italian flat-leaf parsley leaves, coarsely chopped
- 1/2 cup (60 grams) toasted slivered almonds
Instructions
- Add the sliced fennel and onion to a bowl of ice water to soak for about 10 minutes.
- To segment the grapefruit and oranges: Trim both ends to create a flat surface. Using a paring knife, remove the peel by slicing from top to bottom all the way around, following the line of the white pith. Trim off any remaining pith. Discard the peels. Then, carefully carve between the membranes to release each segment into a bowl. Set aside.
- To make the dressing: Into a separate, large serving bowl, squeeze any citrus juices from the remaining membranes to yield 3 tablespoons. Add the vinegar, mustard, salt and several grinds of black pepper. Whisk in the olive oil to make a smooth dressing. Whisk in the parsley and 2 tablespoons of chopped fennel fronds (reserving the rest for garnish).
- Drain the fennel and red onions and pat very dry. Add to the dressing and toss well. Add the citrus segments and almonds and toss gently so as not to break up the citrus. Season with more salt and pepper, if needed. Garnish with the remaining fennel fronds over top and serve.
- This salad is best shortly after it is made, though leftovers will keep in a covered container in the fridge for 1 day.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 188 |
| Total Fat | 12 g |
| Saturated Fat | 1 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 6 g |
| Sugar | 12 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 375 mg |
| Serving Size | 1 of 6 servings |
| Calories | 188 |
| Total Fat | 12 g |
| Saturated Fat | 1 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 6 g |
| Sugar | 12 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 375 mg |
Reviews
Delicious salad. The citrus gives it such a refreshing taste. Will definitely make again.
Yum!!! Different and very good.