And as always, season with more kosher salt and freshly ground black pepper to taste. I used micro green pea shoots for this salad but you could certainly substitute them with a light spring mix, arugula, or baby spinach if you prefer. And it’s one of my favorite shake in a jar dressings for a super easy mix and store solution. I used a grainy brown mustard in lieu of Marie’s suggestion to use Dijon, but either or a combination of both will work equally well. The dressing for this salad is very similar to my standard lemon-flavored dressing but with fresh squeezed grapefruit juice instead. You can also use it to make long, thin flakes of good Parmesan Reggiano. I use this handheld mandolin for an easy way to get uniform slices. Fennel adds a crisp bite to the salad, and when shaved thinly melds nicely with all of the flavors without taking over. Grapefruit may be the star of this salad but fennel is a super strong back up coming in strong from the wings. To segment the fruit, run a sharp knife alongside the individual membranes. Use a sharp knife to slice the skin and membrane from the fruit, leaving the fruit plump, juicy, and bare. Simply slice off the top and bottom of the fruit and stand it on one of the flat ends. Most citrus like oranges and mandarins are easily enjoyed by simply peeling or slicing, but when added to a salad like this one, it’s definitely prettiest when the outer white pith or membrane of each of the sections is removed. With recipes like Savory Lemon and Olive Oil Cakes to Grilled Shrimp, Chorizo and Orange Tapas and Mandarin and Raspberry Ricotta Tart, this cookbook shows off how citrus easily spans each stage of the dining experience with lemon, lime, pomelos, kumquats, mandarin and more. This simple salad is from the new cookbook Simply Citrusby Marie Asselin of the food blog Food Nouveau and it hits all of the sweet and sour and puckery notes that only citrus can provide. So when I came across this bright, and fresh, and totally easy to pull together salad that works equally as well as a meal-time opener or as the main star, I was finally ready to go all-in on the grapefruit eating band wagon. Just like Brussels sprouts, cauliflower and xx, my culinary taster pallet developed and changed over the years. I always knew he was smart, but that sealed the deal. What I later realized is he had a secret to enjoying his grapefruit: a big spoonful of sugar he’d sprinkle over the top. Grandpa was a man of few words, but one thing he would always say is, “Heidi, you should eat grapefruit.”Īs a youngster who leaned more to the sweeter side than the tart, I politely declined every time. One of my fondest memories as a kid is sitting at my grandparents breakfast table and watching my grandpa section his daily grapefruit with his special grapefruit knife. In so much of the food I cook, a squeeze of fresh lemon juice adds just the right bright citrus notes to liven up a blah bite or balance out a rich and heavy dish. No, not the ’80’s band (although I do love me a little Evan Dando), nor the super sour hard candy that’ll send your tastebuds into orbit. The Sicilian-inspired salad’s flavor combination of fennel’s sweet licorice flavor, juicy tart grapefruit and smooth avocado topped with salty Parmesan is a welcome addition to any meal any time of the year.
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