• 9 Ratings

Top this red-grapefruit-and-fennel salad with a citrus-based dressing, such as Green Herb Sauce or Creamy Lemon Buttermilk Vinaigrette.

Martha Stewart Living, February 1999

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Recipe Summary

Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Using a paring knife, remove peel, pith, and outer membranes from 2 grapefruit. Slice into 1/4-inch rounds; set aside. Squeeze juice from remaining grapefruit, and set aside.

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  • Place fennel seeds in a skillet over medium-high heat. Cook until golden brown and fragrant, about 3 minutes. Transfer to a spice grinder, and grind until very fine.

  • Place ground seeds in a bowl; add 1/4 cup grapefruit juice, honey, and mustard. Season with salt and pepper. Whisk to combine, slowly adding olive oil. Set dressing aside.

  • Using a mandoline or sharp knife, slice onion into thin rounds; place in a bowl. Pour remaining grapefruit juice over onions; toss.

  • Cut fennel in half lengthwise; remove core. Using mandoline, slice fennel. Drain onions; place in a large bowl. Add fennel, spinach, and grapefruit rounds. Toss with dressing.

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Reviews

9 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
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