Fresh Fennel and Grapefruit Salad
Fennel is delicious when roasted (pair it with sliced apples or pears, season with salt and some dill, and then just roast until buttery soft!), bu
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kosher.com.
Cooking tools:
- Chef's knife
- Paring knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
Ingredients
- 3 ounces arugula
- 1 fennel bulb, white parts only, washed and thinly sliced (see note)
- 1 grapefruit, supremed
- 1 small shallot, finely diced
- 1/2 cup grape tomatoes, halved
- 3 tablespoons chopped hazelnuts (or nut of choice)
- 3 tablespoons Tuscanini Olive Oil
- 2 tablespoons Kedem White Wine Vinegar
- all the juice you can squeeze from the grapefruit after supreming
- 1/2 teaspoon salt
- freshly ground Gefen Black Pepper
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