1 / 1
Winter Citrus Salad
This bright winter citrus salad combines sweet fennel with the peppery bite of fresh arugula and crisp radishes. Ruby red grapefruit adds a juicy element that balances the sharp sherry vinaigrette. It is an ideal starter for holiday meals or a refreshing side dish for rich roasted meats. The paper-thin vegetables provide a delicate crunch in every bite.
Ingredients
- 8 medium radishes, trimmed
- 1 medium-size fennel bulb, halved and cored
- 2 Ruby Red grapefruit
- 2 tablespoons minced shallots
- 1 tablespoon chopped fennel fronds
- 2 tablespoons sherry vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- ½ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- ½ cup olive oil
- 1 (5-ounce) package baby arugula
- 1. Cut radishes and fennel into very thin slices (about ⅛-inch thick), using a mandoline. Place in a medium bowl.
- 2. Grate zest from 1 grapefruit to equal 1 teaspoon. Cut peel and pith from both grapefruits; cut crosswise into ¼-inch slices.
Instructions
- 1Combine the grapefruit zest, minced shallots, chopped fennel fronds, sherry vinegar, Dijon mustard, honey, kosher salt, and black pepper in a small bowl. Whisk continuously while slowly pouring in the olive oil until the dressing emulsifies.
- 2Coat the baby arugula with three tablespoons of the prepared vinaigrette and spread it evenly across a large serving platter. Toss the sliced fennel and radishes with two tablespoons of the dressing, then pile this mixture over the greens.
- 3Position the grapefruit slices around the edges of the salad and drizzle any remaining vinaigrette over the top. Serve the dish right away.
- 4Use a mandoline to cut the radishes and fennel into paper-thin slices, which creates the ideal delicate texture for the salad.
- 5Rely on this slicing tool to speed up your prep work and achieve consistent, professional-quality results.