Grapefruit and Fennel Salad
and Fennel Salad with Grapefruit Olive Oil and Raspberry Balsamic Vinaigrette.
Adapted from Epicurious
Makes 8 servings
Paper-thin slices of fennel, juicy
grapefruit segments, and fresh parsley.
- 1 large ruby-red grapefruit
- 2 small fresh fennel bulbs, trimmed, halved vertically,
- 1 cup fresh Italian parsley leaves
- Extra-virgin Grapefruit olive oil
- Raspberry balsamic
Cut off top and bottom ends of
grapefruit. Stand on 1 flat side. Starting at top of fruit, cut off all peel
and white pith, following curve of fruit. Working over bowl, cut between
membranes, releasing segments; squeeze any juice into bowl. Transfer segments
to another bowl. DO AHEAD: Can be made 1 day ahead. Cover juice and
segments separately and chill. Whisk equal parts of grapefruit olive oil and
Combine fennel and herbs in large
bowl. Cut grapefruit segments into 1/3- to 1/2-inch cubes. Add to bowl with
fennel and toss to coat. Arrange salad on platter. Drizzle lightly with salt
and the grapefruit-raspberry vinaigrette. Enjoy!
photo by Andrea Chu
Posted on Fri, July 4, 2014
by Elizabeth Contreas filed under