Skip to main content

Fennel Grapefruit Salad


Oh the lazy days of summer! That includes me being lazy about updating this blog! It never fails that every summer no matter how hard I try, each work night fills up with things to do to prepare for the weddings, showers, bbqs, reunions, etc. of the weekend. It doesn’t seem like there is much time to eat let alone get dinner on the table.

Good thing that salads are quick and easy and the perfect summer meal. This salad is a great, refreshing summer side salad. It’s crisp, crunchy and juicy. It’s tart, sweet and savory. It’s my fennel grapefruit salad. I got the idea from a combination of a Barefoot Contessa and Giada DeLaurentis recipe. I start with spicy arugula and top it with a bed of thinly sliced fennel and thin rings of shallot (I use a mandolin to get paper thin slices). I segment a grapefruit and drop the juicy gems on top of the fennel and shallot. The juice of the grapefruit is reserved for a quick and easy grapefruit vinaigrette with basil, salt pepper and olive oil. This salad is a perfect compliment for grilled pork, or even chicken or fish. I’m not sure why, but I sometimes get cravings for grapefruit. Something tells me I will be making this salad again and again!

Fennel Grapefruit Salad

1 bunch baby arugula
1 small bulb fennel, thinly sliced
1 small shallot, thinly sliced into rings
1 grapefruit, peel removed
1 tablespoon basil, chiffonade
Olive oil
Salt and pepper

Put arugula, fennel and shallot into serving bowl. Over a small bowl, cut grapefruit into segments between the membrane and drop segments into bowl with salad. Reserve juice from grapefruit into small bowl. Add basil, salt and pepper. Whisk in olive oil. Taste and correct seasonings. Pour vinaigrette over salad and serve.
Labels:

Comments

  1. Chats with JackJune 15, 2010 at 6:22 PM

    Yep, I'll be trying this one too. Have you ever tried a watermelon-feta salad? It reminds me of this salad, but have never made either. Maybe this weekend!

    ReplyDelete
  2. NicoleJune 16, 2010 at 10:14 AM

    No I haven't tried it, but I've seen it. I will admit that I'm a little leary of it but I would definitely try it. Let me know if you make it and if you liked it!

    ReplyDelete

Post a Comment

Popular posts from this blog

Letters to Bunny

Wow.  I didn't think I would ever be writing these letters, but I am so happy I am!  When I was pregnant with your big brother, we called him Pumpkin when he was in my belly and now I have started calling you Bunny, so that is why I call these, Letters to Bunny.  I didn't think I'd be writing these letters because it took almost 5 very long years to have you!  Now that you are here, I'm still in disbelief, but so happy I get to be a mom all over again!  Thank God! Being a mom is something I wanted to be my whole life.  When we had your big brother, Nate, it was the happiest time!  I knew right away that I wanted to have another baby.  Unfortunately, it wasn't so easy for me to get pregnant.  I didn't understand why.  We did lots of things to try to have a baby.  I went to many doctors, took many tests and x-rays, and after awhile of doing all these things, I kind of lost hope that I would ever be able to have another baby...
Post a Comment
Read more

Horseradish Encrusted Salmon

I know I've been touting easy, fast meals lately, but this one really takes the cake in simplicity and taste.  Joe took one bite and said, "this tastes like something I would get at a restaurant."  As I've mentioned, the only other adjective I've ever gotten from him on a meal before was "good."  This was a revelation.  Besides being all of the above, this is a healthy, low fat meal.  Definitely something you should be making soon! Horseradish Encrusted Salmon (based on Real Simple recipe) 4  6-ounce pieces skinless salmon fillet kosher salt and black pepper 1/4  cup  bread crumbs (I used Italian seasoned breadcrumbs) 1  tablespoon prepared horseradish 1  tablespoon olive oil Heat oven to 400ยบ F. Season the salmon with salt and pepper and place on a rimmed baking sheet lined with tin foil for easy clean up. In a small bowl, combine the bread crumbs, horseradish and oil. Top the salmon wit...
1 comment
Read more

Italian Cream Soda

It's too darn hot to cook.  That doesn't mean though that you can't make something great from your kitchen.  This isn't really much of a recipe but I'm addicted to these right now.  I had one at a great Italian restaurant recently and I couldn't see why I wouldn't be able to make this at home.  Italian cream sodas can be made with any flavored syrup.  My favorite is raspberry.  The cream with the raspberry flavor is an unbeatable combination.  If you wanted to make this a little lighter, you can make an Italian Soda by simply omitting the cream.  This is a perfect summer drink.  Refreshing, uncomplicated and simple to whip up - no cooking required! Fill a glass with ice.  Pour about a half an inch of syrup into the bottom of the dish.  Use any flavor of Torani syrup you wish.  (These can be found at most markets by coffees or teas.)  Fill the glass with club soda and add a splash of cream (or half and hal...
Post a Comment
Read more