Grapefruit And Grilled Fennel Salad Recipes

RED GRAPEFRUIT AND FENNEL SALAD

Red Grapefruit and Fennel Salad image

Top this red-grapefruit-and-fennel salad with a citrus-based dressing, such as Green Herb Sauce or Creamy Lemon Buttermilk Vinaigrette.

Provided by Martha Stewart

Number Of Ingredients 9

Ingredients

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

GRAPEFRUIT AND GRILLED FENNEL SALAD

Grapefruit and Grilled Fennel Salad image

This main-course salad is brimming with flavor and perfect for summer nights.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 7

Ingredients

Sliced prosciutto
Fennel slices
Baby arugula or other greens
Grapefruit segments, plus fresh grapefruit juice
Thinly sliced green olives
Extra-virgin olive oil
Shaved Parmesan

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.

FRESH HERB, GRAPEFRUIT, AND FENNEL SALAD

Fresh Herb, Grapefruit, and Fennel Salad image

Provided by Gabrielle Hamilton

Categories Salad Herb Appetizer Side Christmas Vegetarian Quick & Easy Low Cal High Fiber Dinner Grapefruit Mint Fennel Healthy Low Cholesterol Vegan Christmas Eve Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 6

Ingredients

1 large ruby-red grapefruit or 3 blood oranges
2 small fresh fennel bulbs, trimmed, halved vertically, sliced paper-thin
1 cup fresh Italian parsley leaves
1/4 cup fresh mint leaves
Extra-virgin olive oil
Sea salt flakes

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.

GRAPEFRUIT, AVOCADO AND FENNEL SALAD

Grapefruit, Avocado and Fennel Salad image

Categories Salad Vegetarian Grapefruit Orange Avocado Fennel Arugula Fall Bon Appétit

Yield Serves 8

Number Of Ingredients 14

Ingredients

1/3 cup fresh orange juice
1/4 cup fresh lemon juice
3 tablespoons olive oil
2 tablespoons honey
1 tablespoon minced shallot
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
1 teaspoon minced peeled fresh ginger
1 teaspoon dry mustard
1 teaspoon oriental sesame oil
2 large pink grapefruits, peel and white pith removed
1 pound fennel bulbs, trimmed, cut into paper-thin slices
2 large avocados, halved, pitted, peeled, cut into thin slices
2 cups arugula

Steps:

Whisk first 10 ingredients in large bowl to blend. Season with salt and pepper.
Using sharp knife, cut between membranes of grapefruits to release segments.
Spread fennel slices over large platter. Arrange grapefruit segments and avocado slices atop fennel. Drizzle dressing over salad. Arrange arugula atop salad.

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

Ingredients

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.

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