Walnuts and arugula add crunch and a spicy bite to this easy Grapefruit and Fennel Salad.
Citrus Paradisi — doesn’t it sound romantic? It’s the Latin name for grapefruit. And honey, it’s time to get in on paradise while the getting’s good. Grapefruit season’s coming to an end.
We’ve become used to eating according to our whims, not according to the season. We’ve come to think the earth is here to serve us. Much of the time, it does. But we push the limits and tax our resources with our bratty give-it-to-me-now attitude, demanding asparagus in winter, grapefruit in summer. Honoring the rhythm of the earth can be as easy as eating in season. Nature even rewards you for doing so, offering produce at its most vibrant and nutrient-dense. If that’s not incentive enough, my friend R, not a salad guy, says this grapefruit and fennel salad, which appears in my book, Feeding the Hungry Ghost, is absolutely erotic. Taste paradise now. Sweet
In the Moment Grapefruit and Fennel Salad
The burst of tart grapefruit on the tongue, the crunch fennel with its slight anise-y kick and the toasty crunch of walnuts, the nut I love above all others come together in a constellation of flavors and textures. Is this salad erotic? I hope so. Taste it and tell.
In the Moment Grapefruit and Fennel Salad
Ingredients
- 1 fennel bulb
- 1 grapefruit
- 4 tablespoons walnut oil
- 2 tablespoons Dijon mustard
- 2 tablespoons mirin Japanese rice wine
- 1 tablespoon honey or agave
- 1 teaspoon fennel seeds crushed
- ½ cup walnuts
- 2 ounces roughly 4 cups arugula, spinach or other winter green
- freshly ground pepper
Instructions
- Peel grapefruit and cut sections into bite-sized pieces. Discard seeds and trim away bitter membrane and pith. Place grapefruit pieces in a large bowl.
- Halve fennel bulb and slice very thin. Add to grapefruit.
- In a small bowl, whisk together walnut oil, mustard, mirin, honey and fennel seeds until emulsified. Pour mixture over grapefruit and fennel, toss gently and let marinate at room temperature for 30 minutes or refrigerated for up to 4 hours.
- Preheat oven to 350. Coarsely chop walnuts and pour onto a shallow baking pan. Toast in the oven for 10 minutes, until golden brown.
- Gently toss greens in with grapefruit and fennel. Top with chopped nuts and a grind or two of pepper.
More Salad Recipes You Will Love
- Traditional meets Tropical Salad, featuring Fullei Fresh Sprouts
- Fireworks Black Bean and Mango Salad
- Quinoa Salad With Mangoes, Cashews and Mint
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