Courtesy of Global Warming, we are going through our third heatwave this summer and this time the extreme heat has set in for over two weeks!
This grapefruit and fennel salad is the result of a bit of a cooking strike I am currently on. It’s easy to make and deliciously hydrating. All it takes is some slicing, peeling, a bit of nut roasting on a dry pan and a quick whisk of the vinaigrette. Super duper easy yet delicious. I hope you’ll enjoy.
MORE ABOUT THE INGREDIENTS
FENNEL: Fresh fennel sliced thinly and hydrated in some iced water for a short while form the base of this super simple grapefruit and fennel salad.
GRAPREFRUIT: Red grapefruit brings juiciness and bitter sweet citrusy notes that work so well with fennel. I recommend separating the bitter pith and membrane from the tender juicy flesh for best texture and flavour. I also used grapefruit juice to make a simple grapefruit vinaigrette. I buy bottled grapefruit juice so that’s what I used but you can also just buy another grapefruit and squeeze the juice out of it.
WATERCRESS: Watercress brings a slightly peppery notes to this super simple salad and its little round leaves look pretty too.
ALMOND: Every good salad needs a variety of textures and so the gently roasted almonds add much needed crunch to this delicate combination of fennel and grapefruit.
HERBS: Adding fresh herbs to salads elevates them instantly and this grapefruit and fennel salad is no exception. I love both basil and mint in this summery salad but either of these on their own works really well too.
LEMON: I added a little bit of lemon juice and lemon zest to the vinaigrette to lift it up a little bit more.
OLIVE OIL: Olive oil needs no introduction. Its healthier variety – extra virgin olive oil – is rich in polyphenols and heart-healthy monosaturated fats. It’s the best oil to use in a dressing.
WHOLEGRAIN MUSTARD: Wholegrain mustard is quite mild but adds a bit of a kick to this delicate grapefruit and fennel salad.
- 75 ml / 5 tbsp extra virgin olive oil
- 60 ml / ¼ cup grapefruit juice
- 1 lemon, zest and a squeeze of juice
- 20 ml / 1½ tbsp maple syrup or sugar
- 30 ml / 2 tbsp wholegrain mustard
- salt and pepper
GRAPEFRUIT & FENNEL SALAD
- 2 fennels
- 2 red grapefruits
- 70 g / 2.5 oz watercress
- a large handful of basil and/or mint leaves
- 50 g / 1.7 oz (½ cup) almonds
METHOD
- Whisk all of the dressing ingredients in a small bowl. Add lemon juice to taste until you are happy with the balance of the sweetness and acidity.
- Peel the grapefruits, divide into segments and then using a small pairing knife cut the thin membrane at the top of each segment and separate the flesh from the membrane and the bitter pith.
- Slice fennels thinly using a veggie mandoline or a very sharp knife. Place sliced fennel in a bowl with ice water. Add a squeeze of lemon juice or a tablespoon of vinegar to stop the oxidization process.
- Toast almonds on a dry frying pan until lightly charred. If you want to extra trouble you could caramelise the almonds to make them even more irresistible – to do that combine 2 tsp of olive oil and 2 tbsp of maple syrup in a dry, cool pan. Set on low heat and once the mixture starts to bubble gently, coat toasted almonds in it and allow it to bubble for another minute or so. Sprinkle with salt and take off the pan. Set aside to cool then chop roughly.
- Chop herbs finely, leave a few small leaves for decoration.
- Combine well drained and blotted sliced fennel with watercress, grapefruit segments and chopped herbs. Toss in the dressing and sprinkle with toasted (& caramelised if you wish) almonds on top. Enjoy straight away.
NOTES
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