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Fresh Winter Citrus Salad
A mandoline cuts radishes and fennel to ⅛-inch slices — thin enough to turn translucent and bend slightly without going limp. Two Ruby Red grapefruits contribute both zest for the dressing and crosscut rounds for the salad itself. Sherry vinegar, Dijon, honey, and half a cup of olive oil form the vinaigrette; minced shallots and fennel fronds go in as well. Five ounces of baby arugula provides the peppery base. Ready in 20 minutes, serves four.
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.
Recipe Details
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