This is a light salad that is redolent with freshness. The grapefruit and fennel are a classic combination as the sweetness of the fennel pairs with the tang of the citrus, The cheese gives the salad a salty component to balance the spicy Arugula. It is great paired with fish. We only had yellow grapefruit for this, but pink grapefruit would be an even better choice. Play around with the citrus.
Grapefruit and Fennel Salad with Arugula
3 medium to large bulbs of fennel
1 pound of Arugula
1 cup of Parmesan, shaved
2 pink grapefruits, zested, segmented, then juiced
Juice from grapefruits
½ teaspoon salt
½ teaspoon honey
1 teaspoon minced parsley
2 tablespoon lemon juice
½ cup olive oil
zest from grapefruits
For dressing add salt, zest, parsley, and citrus juices to bowl and whisk until salt dissolves. Add honey and olive oil and whisk until combined.
Slice fennel bulbs with a mandolin into thin slices then toss with remaining ingredients and dressing. Serve immediately.
Tip- to prepare grapefruits. First zest, then carefully slice off rind exposing pink flesh and leaving no white pith. With a sharp paring knife cut along thin white pith between segments. Once all are done, squeeze the leftover to use juice.
A square meal is satisfying, nourishing, complete.
A round table includes all.