Grapefruit Fennel And Parmesan Salad Recipes

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GRAPEFRUIT-FENNEL SALAD



Grapefruit-Fennel Salad image

Provided by Robin Miller : Food Network

Categories     appetizer

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 6

1 avocado, peeled, pitted and diced
1 head fennel, fronds removed and sliced
1 grapefruit, segmented
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
A few sprigs fresh parsley

Steps:

  • Add the avocado, fennel, and grapefruit segments to a large bowl. Toss with olive oil and season with salt and pepper. Place onto platter and top with parsley. Serve with grilled shrimp, if desired.

MIXED GREENS WITH GRAPEFRUIT, FENNEL, AND PARMESAN



Mixed Greens with Grapefruit, Fennel, and Parmesan image

Categories     Salad     Leafy Green     Side     No-Cook     Quick & Easy     Parmesan     Grapefruit     Fennel     Arugula     Radish     Watercress     Lettuce     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6 to 8

Number Of Ingredients 13

For the dressing
1 small garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
3 tablespoons fresh grapefruit juice
3 tablespoons white-wine vinegar
1 1/2 teaspoons Dijon-style mustard
1/2 cup olive oil
1/3 cup minced fresh parsley leaves (preferably flat-leafed)
8 cups coarsely shredded romaine, rinsed and spun dry
3 cups arugula or watercress, coarse stems discarded and the leaves washed well and spun dry
3 cups thinly sliced fennel bulb (sometimes called anise, available at most supermarkets)
1 cup thinly sliced radishes
3 ounces Parmesan, shaved into curls with a vegetable peeler (about 1 1/2 cups)
3 large grapefruit, the zest and pith cut away with a serrated knife and the flesh cut into sections

Steps:

  • Make the dressing:
  • In a small bowl whisk together the garlic paste, the grapefruit juice, the vinegar, and the mustard, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Whisk in the parsley and salt and pepper to taste.
  • In a large bowl toss together the romaine, the arugula, the fennel, the radishes, and the dressing, add the Parmesan and the grapefruit sections, cut into 1-inch pieces, and toss the salad gently.

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  • 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.
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