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Fresh Winter Citrus Salad
Sweet fennel, peppery arugula, and crisp radishes come together in this bright, refreshing bowl. Ruby red grapefruit adds a juicy burst that perfectly balances the sharp sherry vinaigrette. You'll love how the paper-thin vegetables provide a delicate crunch, making it a fantastic starter or a light side dish for rich roasted meats. It's a simple way to bring vibrant color to your table when the weather turns cold.
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
- 1Cut the radishes and fennel into very thin slices, about 1/8-inch thick, using a mandoline. Place them in a medium bowl.
- 2Grate the zest from one grapefruit to yield one teaspoon. Cut the peel and pith away from both grapefruits, then cut them crosswise into 1/4-inch slices.
- 3Whisk the grapefruit zest, minced shallots, chopped fennel fronds, sherry vinegar, Dijon mustard, honey, kosher salt, and black pepper together in a small bowl. Slowly pour in the olive oil, whisking continuously until the dressing emulsifies. Adding the oil slowly prevents the vinaigrette from separating.
- 4Toss the baby arugula with three tablespoons of the 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.
- 5Arrange the grapefruit slices around the edges of the salad and drizzle any remaining vinaigrette over the top.
Notes
- Make ahead: Prepare the vinaigrette and slice the radishes, fennel, and grapefruit up to one day in advance. Store them separately in the refrigerator.
- Prep: Grate the grapefruit zest before cutting away the peel and pith. It's much easier to zest a whole, firm fruit.
- Equipment: A mandoline makes quick work of slicing the radishes and fennel paper-thin, ensuring a delicate texture.