Best Red Grapefruit And Fennel Salad Recipes

Red Grapefruit and Fennel Salad image

Provided by Martha Stewart

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

Baby Fennel and Red Grapefruit Salad image

Provided by Martha Stewart

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.