Baby Fennel And Red Grapefruit Salad Recipes

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BABY SPINACH, FENNEL AND GRAPEFRUIT SALAD WITH SHALLOT VINAIGRETTE



Baby Spinach, Fennel and Grapefruit Salad with Shallot Vinaigrette image

Provided by Robin Miller : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 10

4 cups baby spinach leaves
1 fennel bulb, trimmed of any stalks or fronds and thinly sliced
1 cup grapefruit sections
1/2 cup reduced-sodium vegetable or chicken broth
1/4 cup finely minced shallots
2 tablespoons chopped fresh parsley leaves
2 tablespoons olive oil
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
Salt and freshly ground black pepper

Steps:

  • Place the spinach, fennel, and grapefruit in a large salad bowl.
  • In a small bowl, whisk together broth, shallots, parsley, oil, vinegar, and Dijon. Season with salt and pepper.
  • Pour the vinaigrette over the salad just before serving.

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.

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.

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