Red Grapefruit And Fennel Salad Recipes

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BABY FENNEL AND RED GRAPEFRUIT SALAD



Baby Fennel and Red Grapefruit Salad image

This healthy and refreshing salad is courtesy of chef Chris Bianco.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

4 to 6 large red grapefruit, peeled
6 to 8 small heads of fennel, trimmed and thinly sliced crosswise
1/4 cup whole parsley leaves
1 tablespoon extra-virgin olive oil
Fleur de sel
Freshly ground black pepper
1 teaspoon bee pollen (optional)

Steps:

  • Using a serrated knife, cut grapefruit into 4 sections, setting tough centers aside. Cut each section in half crosswise and add to a large bowl along with sliced fennel and parsley.
  • Squeeze juice from reserved grapefruit centers over grapefruit, fennel, and parsley. Drizzle with olive oil and season with fleur de sel and pepper. Gently toss to combine.
  • Transfer salad to a serving platter and sprinkle with bee pollen, if using. Salad is best served when chilled.

RED GRAPEFRUIT AND FENNEL SALAD



Red Grapefruit and Fennel Salad image

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

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9

3 ruby-red grapefruit
1/4 teaspoon whole fennel seeds
1 teaspoon honey
1/2 teaspoon Dijon mustard
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 small red onion
1 small fennel bulb
8 ounces baby spinach or watercress

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 86 g, Fat 3 g, Fiber 3 g, Protein 2 g

GREEN AND RED SALAD WITH FENNEL



Green and Red Salad with Fennel image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 6

2 hearts of romaine
1 medium head raddichio
1 small bulb fennel
A generous drizzle of balsamic vinegar
3 tablespoons (3 turns around the salad bowl in a thin stream) extra-virgin olive oil
Salt and pepper

Steps:

  • Shred romaine and raddichio and discard cores. Trim tops of fennel bulb and quarter lengthwise. Remove core from each quarter with an angled cut into each quarter. Slice fennel across into thin pieces and add to salad. Dress salad with vinegar, oil, salt, and pepper, to taste.

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.

FRESH HERB, GRAPEFRUIT, AND FENNEL SALAD



Fresh Herb, Grapefruit, and Fennel Salad image

Provided by Gabrielle Hamilton

Categories     Salad     Herb     Appetizer     Side     Christmas     Vegetarian     Quick & Easy     Low Cal     High Fiber     Dinner     Grapefruit     Mint     Fennel     Healthy     Low Cholesterol     Vegan     Christmas Eve     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 6

1 large ruby-red grapefruit or 3 blood oranges
2 small fresh fennel bulbs, trimmed, halved vertically, sliced paper-thin
1 cup fresh Italian parsley leaves
1/4 cup fresh mint leaves
Extra-virgin olive oil
Sea salt flakes

Steps:

  • 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.
  • 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 oil, then grapefruit juice, if desired. Sprinkle with sea salt flakes and serve.

GRAPEFRUIT & FENNEL SALAD WITH MINT VINAIGRETTE



Grapefruit & Fennel Salad with Mint Vinaigrette image

My dad has a red grapefruit tree and shares his crop with me. I toss the grapefruit with onion, fennel and mint for a fresh, fabulous salad. -Catherine Wilkinson, Dewey, Arizona

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 10

1 medium red grapefruit
1 medium fennel bulb, halved and thinly sliced
1/4 cup thinly sliced red onion
VINAIGRETTE:
3 tablespoons fresh mint leaves
2 tablespoons sherry vinegar
1-1/2 teaspoons honey
1/8 teaspoon salt
1/8 teaspoon coarsely ground pepper
2 tablespoons olive oil

Steps:

  • Cut a thin slice from the top and bottom of the grapefruit; stand grapefruit upright on a cutting board. With a knife, cut off peel and outer membrane from grapefruit. Cut along the membrane of each segment to remove fruit. Arrange fennel, grapefruit and onion on a serving platter., Place mint, vinegar, honey, salt and pepper in a small food processor; cover and process until mint is finely chopped. While processing, gradually add oil in a steady stream. Drizzle over salad.

Nutrition Facts : Calories 114 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 107mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

GRAPEFRUIT, AVOCADO AND FENNEL SALAD



Grapefruit, Avocado and Fennel Salad image

Categories     Salad     Vegetarian     Grapefruit     Orange     Avocado     Fennel     Arugula     Fall     Bon Appétit

Yield Serves 8

Number Of Ingredients 14

1/3 cup fresh orange juice
1/4 cup fresh lemon juice
3 tablespoons olive oil
2 tablespoons honey
1 tablespoon minced shallot
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
1 teaspoon minced peeled fresh ginger
1 teaspoon dry mustard
1 teaspoon oriental sesame oil
2 large pink grapefruits, peel and white pith removed
1 pound fennel bulbs, trimmed, cut into paper-thin slices
2 large avocados, halved, pitted, peeled, cut into thin slices
2 cups arugula

Steps:

  • Whisk first 10 ingredients in large bowl to blend. Season with salt and pepper.
  • Using sharp knife, cut between membranes of grapefruits to release segments.
  • Spread fennel slices over large platter. Arrange grapefruit segments and avocado slices atop fennel. Drizzle dressing over salad. Arrange arugula atop salad.

FENNEL, GRAPEFRUIT, AND APPLE SALAD



Fennel, Grapefruit, and Apple Salad image

A refreshing salad with the crisp fennel flavor balanced with red grapefruit, apples, onions, and topped with a citrus dressing and fresh basil.

Provided by Bean

Categories     Salad     Vegetable Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 12

2 bulbs fennel, trimmed and thinly sliced
½ red onion, thinly sliced
1 green apple, peeled and thinly sliced
1 teaspoon lemon juice
1 red grapefruit - peeled, white pith cut off, and sectioned
2 tablespoons chopped toasted walnuts, or to taste
1 tablespoon torn basil leaves, or to taste
2 teaspoons lemon juice, or to taste
2 teaspoons lime juice, or to taste
2 teaspoons grapefruit juice, or to taste
¼ cup extra-virgin olive oil, or to taste
salt and ground black pepper to taste

Steps:

  • Layer fennel, onion, and apple slices in a salad bowl and drizzle apple with 1 teaspoon lemon juice. Top salad with red grapefruit sections, toasted walnuts, and basil leaves.
  • Whisk 2 teaspoons lemon juice with lime juice, grapefruit juice, and olive oil in a small bowl; season to taste with salt and black pepper. Drizzle dressing over salad and serve.

Nutrition Facts : Calories 237.2 calories, Carbohydrate 22.3 g, Fat 16.8 g, Fiber 5.8 g, Protein 2.8 g, SaturatedFat 2.2 g, Sodium 62 mg, Sugar 9 g

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