Grapefruit, Fennel, & Radish Salad

My fiancé and I have been binge watching Queer Eye, and tbh we have learned a lot of tips. He learned the spray, stay, sashay for cologne, and I learned about how to cut grapefruit segments in the easiest & prettiest way (I’ll explain later).

After that I have been thinking about ways to use grapefruit in the kitchen so I could try it out. I couldn’t pair it with avocado like Antoni did because my fiancé is allergic (horrific- I know). I decided to pop the segments on top of an arugula, shaved fennel and shaved radish salad and topped it with a citrus vinaigrette. The result was a super fresh salad that paired very well with fish.

Here’s how to cut the grapefruit: Cut the top and bottom off of the grapefruit. Then, using your knife, cut away the peel removing all of the white pith from the flesh of the grapefruit. You’ll be left with bald juicy grapefruit flesh. You’ll see the lines of the membrane around the segments. Simply cut next to the segments, forming a V, and pop the segments out. At the end you’ll have all the segments removed and a leftover mush of grapefruit membrane that you can toss. The result is beautiful.

If you’re struggling with the lack of visuals, check out The Pioneer Woman’s description of “Method 2”: http://thepioneerwoman.com/food-and-friends/3-ways-to-slice-a-grapefruit/

Grapefruit, Fennel, & Radish Salad

Prep time: 10 minutes

Ingredients:

  • 2 cups of Arugula
  • 3-4 radishes
  • 1/3 fennel bulb
  • 1 whole grapefruit
  • 1/2 lemon
  • 1/2 orange
  • Salt
  • 4 tbsp extra virgin olive oil

Steps

1. Place arugula on a plate or in a salad bowl.

2. Using a mandolin, shave the 1/3 fennel bulb onto your arugula, then shave the radishes on top of the fennel. Add salt to taste.

3. Cut segments of grapefruit and place on top of the salad. IMPORTANT- There will be juice from the grapefruit left on the cutting board after you cut the segments, pour this into a bowl as you need it for the vinaigrette.

4. Collect juice from grapefruit in a bowl, then squeeze 1/2 lemon, 1/2 orange, and add 4 tbsp extra virgin olive oil into the bowl. Add salt to taste. Use a whisk to mix thoroughly and then pour over the salad.

5. Enjoy! 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s