Fresh Herb Grapefruit And Fennel Salad Food

FRESH HERB, GRAPEFRUIT, AND FENNEL SALAD

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.

PINK GRAPEFRUIT, FENNEL, AND PARMESAN SALAD

Steps:

• Whisk vinegar and honey in large bowl to blend. Whisk in olive oil; season dressing to taste with salt and pepper. Add endive, butter lettuce, and fennel to bowl; toss to coat. Top salad with grapefruit sections, then Parmesan cheese, and serve.

RED GRAPEFRUIT AND FENNEL SALAD

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.

GRAPEFRUIT AND GRILLED FENNEL SALAD

Steps:

• Grill prosciutto and fennel. Toss together fennel, greens, grapefruit segments, and olives; dress with olive oil and grapefruit juice. Top with prosciutto and Parmesan.

YELLOW GRAPEFRUIT, AVOCADO AND FENNEL SALAD

Steps:

• Prepare dressing by combining ingredients in a non-reactive bowl. Season with salt and pepper and set aside to marinate.
• Cut the grapefruit up into bite-size segments and remove seeds. In a bowl, gently toss the arugula and romaine lettuce together.
• After cutting up the avocado, drizzle the slices with orange or lemon juice to halt browning.
• On individual salad plates, divide the greens.
• Arrange the grapefruit segments, avocado and fennel slices equally among each salad plate.
• Lightly drizzle each serving with salad dressing. Garnish with a little bit of freshly ground black pepper.
• Serve the remaining salad dressing on the side.

GRAPEFRUIT & FENNEL SALAD WITH MINT VINAIGRETTE

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.