SHAVED PARSNIP SALAD WITH GRAPEFRUIT
Raw parsnips add a satisfying crunch to this fresh and tasty salad. Total Time: 20 Min (+ 1 hour standing time)
Provided by Brian Faulkner
Number Of Ingredients 10
Steps:
- Working over large bowl, shave parsnips into thin ribbons using vegetable peeler or mandolin. Add kale leaves to bowl.
- Whisk together oil, vinegar, honey, salt and white pepper; toss with parsnips and kale. Let stand for 1 hour.
- Toss grapefruit supremes with shallot; add to salad. Fold in toasted walnuts.
SHAVED FENNEL, RADISH, AND GRAPEFRUIT SALAD
Categories Salad Citrus Vegetable Appetizer No-Cook Christmas Grapefruit Fennel Radish Fall Winter Gourmet Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 generous servings
Number Of Ingredients 10
Steps:
- Heat oil with fennel seeds in a small heavy saucepan over moderate heat until seeds are fragrant and pale golden, 1 to 2 minutes. Remove from heat and let steep 2 hours.
- While seeds are steeping, quarter fennel bulbs lengthwise and cut out and discard most of cores, leaving just enough core to keep quarters of fennel intact. Cut fennel lengthwise into paper-thin slices with slicer. Transfer to a large bowl.
- Cut radishes crosswise into very thin slices (slightly thicker than fennel slices) with slicer and add to fennel in bowl.
- Cut peel, including all white pith, from grapefruits with a small sharp knife. Working over a bowl, cut segments free from membranes and squeeze juice from membranes into bowl. Transfer segments to a cutting board, reserving juice in bowl, and coarsely chop, then add to fennel and radishes.
- Pour fennel oil through a fine-mesh sieve into a small bowl. (Discard seeds.)
- Mince garlic and mash to a paste with a pinch of salt using a large heavy knife, then transfer to another small bowl. Whisk in salt, pepper, fennel oil, and 5 tablespoons grapefruit juice, then pour over salad, tossing gently to coat.
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