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Fennel is delicious when roasted (pair it with sliced apples or pears, season with salt and some dill, and then just roast until buttery soft!), but completely different and refreshing when enjoyed fresh like it is here. You can use the fennel as the main base of a salad and forgo greens completely, or simply start by incorporating it with your regular greens, as I do here.
3 ounces arugula
1 fennel bulb, white parts only, washed and thinly sliced (see note)
1 grapefruit, supremed
1 small shallot, finely diced
1/2 cup grape tomatoes, halved
3 tablespoons chopped hazelnuts (or nut of choice)
3 tablespoons Tuscanini Olive Oil
2 tablespoons Kedem White Wine Vinegar
all the juice you can squeeze from the grapefruit after supreming
1/2 teaspoon salt
freshly ground Gefen Black Pepper
Combine all salad ingredients except the nuts.
Whisk together dressing ingredients. Toss with salad and top with nuts.
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