This quick and colorful side salad is a lovely accompaniment to fish, chicken, or pork. When slicing the fennel, don’t discard the fronds! The wispy green tips resemble fresh dill and provide a colorful, anise-flavored garnish.
Fennel & Grapefruit Salad
This quick and colorful side salad is a lovely accompaniment to fish, chicken, or pork. When slicing the fennel, don't discard the fronds! The wispy green tips resemble fresh dill and provide a colorful, anise-flavored garnish.
Ingredients
- 1 large grapefruit
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ⅛ teaspoon ground pepper
- 1 tablespoon plus 1 teaspoon canola oil
- 1 small fennel bulb cored and thinly sliced, plus fennel fronds for garnish
- 1 medium Granny Smith apple cored and thinly sliced
- 1 tablespoon toasted sunflower seeds
Instructions
- Zest grapefruit into a large bowl until you have 1 tablespoon zest.
- Working over a small bowl, cut the grapefruit into segments (see Tip). Cut the segments into thirds; set aside. Squeeze 2 tablespoons juice from the leftover membranes into the large bowl with the zest.
- Add honey, mustard, salt, and pepper to the large bowl; whisk to combine. Whisk in the oil, stirring until fully combined.
- Add fennel, apple, and the reserved grapefruit to the bowl and toss until combined. Sprinkle with sunflower seeds. Garnish with fennel fronds, if desired.
Notes
Tip: To segment a grapefruit (or orange), slice a small piece off the top and bottom. Slice along the curve of the fruit from top to bottom to remove the peel. Cut each segment from the surrounding membranes.
