I’m on a bit of a roll with salads here. Summertime =) It’s a hot and lazy day today, so no stories, just a recipe.
This slaw is great as a side for grilled fish, or as a salad on a bed of greens. The delicate licorice flavour of fennel and juicy grapefruit are perfect with a bit of a garlic kick and toasty almonds. It’s a strange (but not uncommon) combination, but somehow it’s one of those things that just works. Though I more commonly see fennel paired with blood oranges, I like it with grapefruit better. Segmenting the grapefruit properly gets rid of all the bitterness that most people avoid grapefruits for, so give it a try.
I tried to find a good video for how to segment a grapefruit but they’re all pretty cheesy and very wasteful. If anyone reading this is into making how-to cooking videos, please make a good one. Here’s a blog post with a picture tutorial instead: How to Segment a Grapefruit. It takes a little longer if you’re careful, but you end up keeping more of the grapefruit on the fruit and less on the discarded peel. There’s plenty of juice left at the end, so give it a good squeeze and reserve some juice for the dressing, and please drink the rest.
- 2 grapefruits, separated into segments
- 1 fennel bulb, shaved or thinly sliced
- 1 small clove of garlic, finely chopped
- 1 tsp. sherry vinegar
- 1 tsp. honey
- 1/4 tsp. salt
- 1 Tbsp. extra-virgin olive oil
- toasted almonds, chopped, for garnish
- fennel fronds, for garnish
- Peel and segment the grapefruit.
- Once all of the segments have been removed, squeeze the remaining juice and reserve.
- Slice segments in half.
- To make the dressing, whisk 1 Tbsp. of the reserved juice, sherry vinegar, honey, salt, and olive oil.
- Toss the sliced fennel with the dressing, top with grapefruit segments and garnishes.